I'm trying to post more savory and entree recipes. I decided to start with this casserole.
Here's what you'll need:
Preheat the oven to 350 degrees
1 - large saucepan
1 - 3 quart casserole dish, sprayed with a vegetable cooking spray
1 can of French Fried Onions, you know the ones that we all use for that iconic All American Green Bean Casserole, divided
2- 24 oz. bags of Green Giant frozen Broccoli and Three Cheese Sauce
3 oz. Cream Cheese, cubed
1/2 C diced Red Bell Pepper.
1/2 tsp Tabasco Sauce
Reserve 1 C of the Onions and set aside.
In a large mixing bowl:
Remaining Onions
Broccoli
Cream Cheese
Bell Pepper
Tabasco
Stir to combine.
Pour into the saucepan.
Cover and cook on medium low heat for 20 minutes, stirring after 10 minutes.
Check to make sure the cheese from the broccoli has melted.
Transfer to the casserole.
Bake uncovered for 25 minutes.
Sprinkle with the remaining Onions and return to bake uncovered for 5 minutes.
Enjoy!
Peace in the Kitchen!
Saturday, January 31, 2015
Chili, Terry's favorite Vegetarian Chili!
I have a couple of options for Chili. Here's my favorite and the one I make when I'm craving a bowl of hot spicy vegetarian Chili.
2- (12 oz.) package of frozen Yves Vegetarian Meatless Crumbles or Helen's Kitchen Organic Meatless Italian Sausage. Thaw and sauté in 2 TBS of Vegetable Oil.
2 - 15 oz. cans of Black Beans, drained
1 - 15 oz. can of Dark Red Kidney Beans
1 - 15 oz. can of Light Red Kidney Beans
1 - 29 oz can of Diced Tomatoes with green chiles.
1 - 12 oz. Tomato Juice
2 large Vidalia Onions, diced
3 TBS Chili Powder
1 1/2 TBS Cumin
1 TBS Adobo Seasoning
Salt and Pepper to taste
Topping Options at the end of the recipe.
In a large Stock Pot or a Cast Iron Dutch Oven:
Sautéed Crumbles
All of the Beans
Tomatoes
Tomato Juice
Onion
Chili Powder
Cumin
Adobo Seasoning
Salt and Pepper to taste
Bring to a boil on medium heat, stirring often.
Cover and reduce heat to low and simmer for 1 hour, check and stir often.
Serve Hot topped with the following options:
Additional Diced Onion
Shredded Cheddar Cheese
Chopped Green Onion
Sour Cream
I happen to like a bit of all of them!
Enjoy!
Peace in the Kitchen!
2- (12 oz.) package of frozen Yves Vegetarian Meatless Crumbles or Helen's Kitchen Organic Meatless Italian Sausage. Thaw and sauté in 2 TBS of Vegetable Oil.
2 - 15 oz. cans of Black Beans, drained
1 - 15 oz. can of Dark Red Kidney Beans
1 - 15 oz. can of Light Red Kidney Beans
1 - 29 oz can of Diced Tomatoes with green chiles.
1 - 12 oz. Tomato Juice
2 large Vidalia Onions, diced
3 TBS Chili Powder
1 1/2 TBS Cumin
1 TBS Adobo Seasoning
Salt and Pepper to taste
Topping Options at the end of the recipe.
In a large Stock Pot or a Cast Iron Dutch Oven:
Sautéed Crumbles
All of the Beans
Tomatoes
Tomato Juice
Onion
Chili Powder
Cumin
Adobo Seasoning
Salt and Pepper to taste
Bring to a boil on medium heat, stirring often.
Cover and reduce heat to low and simmer for 1 hour, check and stir often.
Serve Hot topped with the following options:
Additional Diced Onion
Shredded Cheddar Cheese
Chopped Green Onion
Sour Cream
I happen to like a bit of all of them!
Enjoy!
Peace in the Kitchen!
Thursday, January 29, 2015
Fluffy Cheesecake from Woolworth
I follow many food blogs and someone posted a recipe for Woolworth's " Lemon Pie."
I was interested in the recipe but I did some research and found this in the archives of Woolworth's recipes. It was called Fluffy Cheesecake. Woolworth had a lunch counter and served some very Iconic All American Food. This was one of their desserts.
I remember going to Woolworth with my parents when I was a child. They were one of the largest chain stores in the U.S. They closed their doors in 1997 and concentrated business under another group name. In 2001 they focused on Sporting Goods and became what we know today as "Foot Locker Inc."
I'm simply reposting the recipe as I found it.
I was interested in the recipe but I did some research and found this in the archives of Woolworth's recipes. It was called Fluffy Cheesecake. Woolworth had a lunch counter and served some very Iconic All American Food. This was one of their desserts.
I remember going to Woolworth with my parents when I was a child. They were one of the largest chain stores in the U.S. They closed their doors in 1997 and concentrated business under another group name. In 2001 they focused on Sporting Goods and became what we know today as "Foot Locker Inc."
I'm simply reposting the recipe as I found it.
 |
| This is how I remember Woolworth as a child in the 50's. |
Woolworth's Fluffy Cheesecake Yield: 12 servings
1 (3-ounce) package Lemon Gelatin.
1 cup Boiling Water 8 ounces Cream Cheese 1 cup Granulated Sugar 5 tablespoons Lemon Juice 1 (12-ounce) can Evaporated Milk, well Chilled. About 8 ounces Graham Crackers, crushed. Dissolve Gelatin in Boiling Water. Let Cool until slightly Thickened.
With Electric Mixer, beat Cream Cheese, Sugar and Lemon Juice until Smooth.
Add thickened Gelatin; Beat Well.
In another Bowl, beat Evaporated Milk until Fluffy. Add Cream Cheese Mixture; beat well.
Line the bottom of a 9-by-13-inch Pan with crushed Graham Crackers.
Spoon filling into Pan, spreading evenly.
Top with more crushed Graham Crackers.
Chill until Firm.
Enjoy!
Peace in the Kitchen!
Wednesday, January 28, 2015
Hippy Wraps, reposted
I talked about posting some new savory recipes. I'm still working on the post. I decided to post this for some of my new readers, a re post of my favorite Wraps.
Summer is approaching rapidly and it makes me want to eat something lighter.
When I lived in Steamboat Springs, Colorado I ate healthier. We ate a variety of Veggie Wraps.
I've put together some of my favorites.
I should start with my Hippy Wrap.
Multiply the ingredients as needed for additional wraps.
Hippy Wrap:
1 - 10" Flour Tortilla
1 TBS Cream Cheese, softened
1 tsp Dijon Mustard
2 TBS Shredded Carrot
2 TBS Diced Green Bell Pepper
2 TBS Diced Red Onion
1/4 C Shredded Monterey Jack Cheese
1/2 Avocado, diced
Fresh Spinach Leaves
Alfalfa Sprouts
Salt & Pepper to taste
Spread Cream Cheese in the center of the Tortilla
Spread Mustard over the Cheese
Layer in order of ingredients listed
Fold Sides in and Roll from the Bottom.
Enjoy! Peace in the Kitchen
Mozzarella / Tomato / Basil Wrap:
1 - 10" Flour Tortilla
Fresh Mozzarella Cheese, thinly sliced
Tomato, thinly sliced
Fresh Basil Leaves
Salt and Pepper to taste
Olive Oil
Place a slice of Cheese in the center of the Tortilla
Place a slice of Tomato on the Cheese
Top with Fresh Basil Leaves
Drizzle with Olive Oil
Salt and Pepper to taste
Fold Sides in and Roll from the Bottom
Enjoy!
Peace in the Kitchen!
Taco Salad Wrap:
6 - 10" Flour Tortillas
1 can of Vegetarian Refried Beans, mashed in a bowl
2 tsp Olive Oil
1 Tbs Adobo Seasoning
3 Roma Tomatoes, dices
1 C Shredded Queso Quesadilla Cheese
1 C Shredded Lettuce
1 Avocado, diced
Mix together:
Beans
Olive Oil
Adobo Seasoning
Spread some Bean Mixture in the center of each Tortilla
Top with:
Lettuce
Tomato
Cheese
Avocado
Fold Sides in and Roll from the Bottom
Serve with a side of my Homemade Salsa
Enjoy!
Peace in the Kitchen!
Fresh Veggie Wrap:
8 - 10" Flour Tortillas
1 Avocado, diced
1 TBS Mayonnaise
1 tsp Adobo Seasoning
2 Tomatoes, diced
1 Cucumber, diced
1 Green Pepper, diced
1 C Shredded Cheese, your choice
Mix together in a bowl:
Avocado
Mayonnaise
Adobo Seasoning
Blend well
Spread each Tortilla with the Avocado Mixture
Mix together in another bowl:
Tomatoes
Cucumber
Bell Pepper
Cheese
Top the center of each Tortilla with some of the Mixture
Fold Sides in and Roll from the Bottom
Enjoy!
Peace in the Kitchen!
Squash & Goat Cheese Wrap:
4 - 10" Flour Tortillas
1 TBS Olive Oil
1/2 C diced Onion
2 Garlic Cloves, minced
1 tsp Cumin
1 - package of Frozen Butternut or Winter Squash, thawed and mashed
Salt and Pepper
Fresh Spinach Leaves, chopped
1 C Crumbled Goat Cheese
In a Skillet, heat the Olive Oil and Saute the Onion, Garlic and Cumin until tender.
Add Squash and mix well until the squash is heated
Season with Salt and Pepper
Spoon some of the Squash Mixture in the center of each Tortilla
Top with Cheese and Spinach
Fold Sides in and Roll from the Bottom
Enjoy!
Peace in the Kitchen!
Fruit Wrap:
Multiply ingredients as needed for additional Wraps
1 - 10" Flour Tortilla
1 TBS Cashew Butter or Almond Butter
1 TBS of your favorite Fruit Preserves
1 TBS Dried Cranberries or Blueberries
1 TBS Diced Dried Apricots
1 tsp Honey
Spread Butter in the center of the Tortilla
Top with Preserves
Sprinkle with Dried Fruits
Drizzle with Honey
Fold Sides in and Roll from the Bottom
Enjoy!
Peace in the Kitchen!
Summer is approaching rapidly and it makes me want to eat something lighter.
When I lived in Steamboat Springs, Colorado I ate healthier. We ate a variety of Veggie Wraps.
I've put together some of my favorites.
I should start with my Hippy Wrap.
Multiply the ingredients as needed for additional wraps.
Hippy Wrap:
1 - 10" Flour Tortilla
1 TBS Cream Cheese, softened
1 tsp Dijon Mustard
2 TBS Shredded Carrot
2 TBS Diced Green Bell Pepper
2 TBS Diced Red Onion
1/4 C Shredded Monterey Jack Cheese
1/2 Avocado, diced
Fresh Spinach Leaves
Alfalfa Sprouts
Salt & Pepper to taste
Spread Cream Cheese in the center of the Tortilla
Spread Mustard over the Cheese
Layer in order of ingredients listed
Fold Sides in and Roll from the Bottom.
Enjoy! Peace in the Kitchen
Mozzarella / Tomato / Basil Wrap:
1 - 10" Flour Tortilla
Fresh Mozzarella Cheese, thinly sliced
Tomato, thinly sliced
Fresh Basil Leaves
Salt and Pepper to taste
Olive Oil
Place a slice of Cheese in the center of the Tortilla
Place a slice of Tomato on the Cheese
Top with Fresh Basil Leaves
Drizzle with Olive Oil
Salt and Pepper to taste
Fold Sides in and Roll from the Bottom
Enjoy!
Peace in the Kitchen!
Taco Salad Wrap:
6 - 10" Flour Tortillas
1 can of Vegetarian Refried Beans, mashed in a bowl
2 tsp Olive Oil
1 Tbs Adobo Seasoning
3 Roma Tomatoes, dices
1 C Shredded Queso Quesadilla Cheese
1 C Shredded Lettuce
1 Avocado, diced
Mix together:
Beans
Olive Oil
Adobo Seasoning
Spread some Bean Mixture in the center of each Tortilla
Top with:
Lettuce
Tomato
Cheese
Avocado
Fold Sides in and Roll from the Bottom
Serve with a side of my Homemade Salsa
Enjoy!
Peace in the Kitchen!
Fresh Veggie Wrap:
8 - 10" Flour Tortillas
1 Avocado, diced
1 TBS Mayonnaise
1 tsp Adobo Seasoning
2 Tomatoes, diced
1 Cucumber, diced
1 Green Pepper, diced
1 C Shredded Cheese, your choice
Mix together in a bowl:
Avocado
Mayonnaise
Adobo Seasoning
Blend well
Spread each Tortilla with the Avocado Mixture
Mix together in another bowl:
Tomatoes
Cucumber
Bell Pepper
Cheese
Top the center of each Tortilla with some of the Mixture
Fold Sides in and Roll from the Bottom
Enjoy!
Peace in the Kitchen!
Squash & Goat Cheese Wrap:
4 - 10" Flour Tortillas
1 TBS Olive Oil
1/2 C diced Onion
2 Garlic Cloves, minced
1 tsp Cumin
1 - package of Frozen Butternut or Winter Squash, thawed and mashed
Salt and Pepper
Fresh Spinach Leaves, chopped
1 C Crumbled Goat Cheese
In a Skillet, heat the Olive Oil and Saute the Onion, Garlic and Cumin until tender.
Add Squash and mix well until the squash is heated
Season with Salt and Pepper
Spoon some of the Squash Mixture in the center of each Tortilla
Top with Cheese and Spinach
Fold Sides in and Roll from the Bottom
Enjoy!
Peace in the Kitchen!
Fruit Wrap:
Multiply ingredients as needed for additional Wraps
1 - 10" Flour Tortilla
1 TBS Cashew Butter or Almond Butter
1 TBS of your favorite Fruit Preserves
1 TBS Dried Cranberries or Blueberries
1 TBS Diced Dried Apricots
1 tsp Honey
Spread Butter in the center of the Tortilla
Top with Preserves
Sprinkle with Dried Fruits
Drizzle with Honey
Fold Sides in and Roll from the Bottom
Enjoy!
Peace in the Kitchen!
Tuesday, January 27, 2015
Lemon , a collection of favorite recipes with Lemon
Easter is fast approaching as I write this post. I think of Lemon desserts when I am planning our Easter menu. Here are some of my favorite recipes for Easter Dinner and also during the entire Spring Season.
This is a Traditional British Dessert.
This is one of those amazing recipes that I was referring to when I said they may not all be healthy, but they are definitely "Yummy", so I had to post it!
Lemon Blueberry Bread Pudding with Lemon Sauce:
Preheat the oven to 325 degrees
4 large eggs
2 C heavy cream
2 C whole milk
1 C packed light brown sugar
1 tsp vanilla
2 tsp lemon zest
6 C cubed Brioche Bread (1/2" cubes) approximately 1- 10 ounce loaf.
1 C fresh blueberries
1/2 C dried blueberries
2 TBS Butter, melted
1 - 9"X13" baking dish greased with my Pan Release Mix (equal parts of Flour, Crisco, Vegetable Oil)
I start with 1 C of each and refrigerate it in a jar. It keeps for a long time. I always have some available for all of my baking needs. It's a foolproof method to release all cakes, muffins, cupcakes, etc. It's incredible when used in a detailed designed Bundt Pan. I brush it on with a Pastry Brush.
In a large mixing bowl:
Eggs
Cream
Milk
Sugar
Vanilla
Lemon zest
Whisk Well
Add:
Bread
All of the blueberries
Stir to combine well.
Add, Melted Butter.
Allow bread to soak for 30 minutes.
Pour pudding into the prepared dish.
Bake at 325 degrees for 1 hour.
Remove from oven and place on a cooling rack for 15 minutes.
Serve warm with Lemon Sauce (recipe to follow).
Homemade Lemon Sauce:
3/4 C Sugar
5 tsp Cornstarch
A Dash of Salt
1 1/2 C boiling Water
1 heaping TBS of Lemon Zest
3 TBS fresh Lemon Juice
1 TBS Butter
In a Saucepan over medium heat:
Sugar
Cornstarch
Salt
Whisk Well.
Add boiling Water, stirring constantly until thick and clear.
Whisk in Zest, Lemon Juice and Butter.
Continue whisking until creamy smooth.
Makes 2 Cups.
Serve warm over Lemon Blueberry Bread Pudding.
Enjoy!
Peace in the Kitchen!
These cookies would be perfect to serve for Easter.
They were shared by Allison from Haute Box via Food52.
This is an adaptation of her recipe
Lemon Cookies
1/2 C Raw Ground Almonds
5 TBS Butter
1/3 C Sugar
2 TBS Light Corn Syrup
1/3 C All Purpose Wheat Flour
A pinch of Salt
Zest of 1 Lemon
1 tsp Almond Extract
Line a Sheet Pan with either Parchment Paper or Silpat
In a saucepan on low heat:
Butter
Sugar
Corn Syrup
Stir often until sugar is dissolved
Increase heat to medium - high and stir constantly until it comes to a boil.
One it begins to boil, remove from heat.
Stir in Flour and Salt until well combined.
Stir in :
Almonds
Lemon Zest
Almond Extract
Drop a teaspoon of batter, for each cookie, onto the sheet pan.
Bake at 350 degrees for 10 minutes, until light brown in color.
Half way through , turn the sheet pan to ensure even baking.
The cookies will begin to spread around 6 minutes.
Cover a cooling rack with layers of paper towels.
When cookies are done baking, immediately transfer them to the cooking rack.
Allow to cool completely.
Enjoy!
Peace in the Kitchen!
Lemon - Lime Pound Cake
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Bundt Pan brushed well with Pan Release Mix. (Equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
I would recommend a simple, plain design for this cake.
The Kuglehopf is perfect.
1 1/2 C Butter, softened
3 C Granulated Sugar
5 Eggs
2 TBS Lemon est
1 tsp Vanilla
1 tsp Lemon Extract
3 C Flour
1 C 7UP soda
In a Stand Mixer with a paddle attachment:
Butter, beat on Medium speed until creamy.
Add Sugar and beat for 5 minutes.
Add:
Eggs, one at a time.
Add:
Lemon Zest
Vanilla
Lemon Extract
Mix well and turn down the speed to Low.
Add Flour mixture, alternating with 7UP, beginning wine ending with Flour.
Mix, just until combined.
Pour batter into the pan.
Bake for 1 hour and 15 minutes, until a toothpick in the center comes out clean.
Shield with a piece of Aluminum Foil during the last 45 minutes.
Remove the pan to a rack and cool for 10 minutes.
Invert the cake onto the rack, flip it right side up and allow to cool completely.
Transfer the cake to a large serving platter and drizzle with Lemon - Lime Glaze.
Lemon - Lime Glaze:
2 C Confectioner's Sugar
2 tsp Lemon Zest
1 1/2 TBS Fresh Lemon Juice
1 TBS Fresh Lime Juice
In a small bowl:
Sugar
Lemon Zest
Lemon Juice
Lime Juice
Whisk well until smooth and spreadable.
Drizzle over the cake.
Enjoy!
Peace in the Kitchen!
Lemon Cheesecake Bars
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" X 8" baking pan
Crust:
1/3 C Butter, room temperature
1/3 C Brown Sugar
1/4 tsp Salt
1/4 tsp Nutmeg
1 C Flour
Filling
1 C Small Curd Cottage Cheese
1 C Granulated Sugar
2 TBS Flour
1 TBS Lemon Zest
3 1/2 TBS Fresh Lemon Juice
1/3 tsp Baking Powder
1 large Egg
1 large Egg White
Crust preparation:
In a large mixing bowl with an electric hand mixer:
Butter
Brown Sugar
Salt
Nutmeg
Beat until smooth.
Gently add the Flour on low speed just until blended.
Press into the pan.
Bake for 20 minutes.
Filling preparation:
In a Food Processor:
Process the Cottage Cheese for 1 minute, until smooth.
Add:
Sugar
Flour
Zest
Lemon Juice
Baking Powder
Egg
Egg White
Pulse for 30 seconds.
Pour over the Crust.
Bake for an additional 25 minutes
Remove to a rack and cool completely.
Cover with plastic wrap and refrigerate for 8 hours or overnight,
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
Lemon Souffle:
Here's what you'll need:
Preheat the oven to 400 degrees.
5 - 4oz. Ramekins brushed with Pan Release Mix and sprinkle each one with Granulated Sugar. (Pan Release Mix: equal parts of Crisco, Vegetable Oil and Flour.
I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1 - Sheet Pan lines with Parchment Paper
2 C Lemon Curd , divided (we buy it at a local British Emporium)
2 TBS Flour
1/8 tsp Salt
4 Egg Whites, room temperature
1/8 tsp Cream of Tartar
2 TBS Confectioner's Sugar
Place the Ramekins on the Sheet Pan.
In a large mixing bowl:
1 C of the Lemon Curd
Flour
Salt
Whisk well
In a large mixing bowl with an electric hand mixer on medium speed:
Egg Whites
Cream of Tartar
Beat until stiff peak.
Gently fold 1/4 of the Egg Whites into the Lemon Curd Mixture with a rubber spatula.
Fold in remaining Egg Whites.
Divide the batter evenly among the Ramekins.
Bake at 400 degrees for 10 minutes.
Reduce temperature to 350 degrees and continue baking for 4 minutes.
Remove and dust with Confectioner's Sugar.
Serve with remaining Lemon Curd.
Enjoy!
Peace in the Kitchen!
This is a Traditional British Dessert.
This is one of those amazing recipes that I was referring to when I said they may not all be healthy, but they are definitely "Yummy", so I had to post it!
Lemon Blueberry Bread Pudding with Lemon Sauce:
Preheat the oven to 325 degrees
4 large eggs
2 C heavy cream
2 C whole milk
1 C packed light brown sugar
1 tsp vanilla
2 tsp lemon zest
6 C cubed Brioche Bread (1/2" cubes) approximately 1- 10 ounce loaf.
1 C fresh blueberries
1/2 C dried blueberries
2 TBS Butter, melted
1 - 9"X13" baking dish greased with my Pan Release Mix (equal parts of Flour, Crisco, Vegetable Oil)
I start with 1 C of each and refrigerate it in a jar. It keeps for a long time. I always have some available for all of my baking needs. It's a foolproof method to release all cakes, muffins, cupcakes, etc. It's incredible when used in a detailed designed Bundt Pan. I brush it on with a Pastry Brush.
In a large mixing bowl:
Eggs
Cream
Milk
Sugar
Vanilla
Lemon zest
Whisk Well
Add:
Bread
All of the blueberries
Stir to combine well.
Add, Melted Butter.
Allow bread to soak for 30 minutes.
Pour pudding into the prepared dish.
Bake at 325 degrees for 1 hour.
Remove from oven and place on a cooling rack for 15 minutes.
Serve warm with Lemon Sauce (recipe to follow).
Homemade Lemon Sauce:
3/4 C Sugar
5 tsp Cornstarch
A Dash of Salt
1 1/2 C boiling Water
1 heaping TBS of Lemon Zest
3 TBS fresh Lemon Juice
1 TBS Butter
In a Saucepan over medium heat:
Sugar
Cornstarch
Salt
Whisk Well.
Add boiling Water, stirring constantly until thick and clear.
Whisk in Zest, Lemon Juice and Butter.
Continue whisking until creamy smooth.
Makes 2 Cups.
Serve warm over Lemon Blueberry Bread Pudding.
Enjoy!
Peace in the Kitchen!
These cookies would be perfect to serve for Easter.
They were shared by Allison from Haute Box via Food52.
This is an adaptation of her recipe
Lemon Cookies
1/2 C Raw Ground Almonds
5 TBS Butter
1/3 C Sugar
2 TBS Light Corn Syrup
1/3 C All Purpose Wheat Flour
A pinch of Salt
Zest of 1 Lemon
1 tsp Almond Extract
Line a Sheet Pan with either Parchment Paper or Silpat
In a saucepan on low heat:
Butter
Sugar
Corn Syrup
Stir often until sugar is dissolved
Increase heat to medium - high and stir constantly until it comes to a boil.
One it begins to boil, remove from heat.
Stir in Flour and Salt until well combined.
Stir in :
Almonds
Lemon Zest
Almond Extract
Drop a teaspoon of batter, for each cookie, onto the sheet pan.
Bake at 350 degrees for 10 minutes, until light brown in color.
Half way through , turn the sheet pan to ensure even baking.
The cookies will begin to spread around 6 minutes.
Cover a cooling rack with layers of paper towels.
When cookies are done baking, immediately transfer them to the cooking rack.
Allow to cool completely.
Enjoy!
Peace in the Kitchen!
Lemon - Lime Pound Cake
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Bundt Pan brushed well with Pan Release Mix. (Equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
I would recommend a simple, plain design for this cake.
The Kuglehopf is perfect.
1 1/2 C Butter, softened
3 C Granulated Sugar
5 Eggs
2 TBS Lemon est
1 tsp Vanilla
1 tsp Lemon Extract
3 C Flour
1 C 7UP soda
In a Stand Mixer with a paddle attachment:
Butter, beat on Medium speed until creamy.
Add Sugar and beat for 5 minutes.
Add:
Eggs, one at a time.
Add:
Lemon Zest
Vanilla
Lemon Extract
Mix well and turn down the speed to Low.
Add Flour mixture, alternating with 7UP, beginning wine ending with Flour.
Mix, just until combined.
Pour batter into the pan.
Bake for 1 hour and 15 minutes, until a toothpick in the center comes out clean.
Shield with a piece of Aluminum Foil during the last 45 minutes.
Remove the pan to a rack and cool for 10 minutes.
Invert the cake onto the rack, flip it right side up and allow to cool completely.
Transfer the cake to a large serving platter and drizzle with Lemon - Lime Glaze.
Lemon - Lime Glaze:
2 C Confectioner's Sugar
2 tsp Lemon Zest
1 1/2 TBS Fresh Lemon Juice
1 TBS Fresh Lime Juice
In a small bowl:
Sugar
Lemon Zest
Lemon Juice
Lime Juice
Whisk well until smooth and spreadable.
Drizzle over the cake.
Enjoy!
Peace in the Kitchen!
Lemon Cheesecake Bars
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" X 8" baking pan
Crust:
1/3 C Butter, room temperature
1/3 C Brown Sugar
1/4 tsp Salt
1/4 tsp Nutmeg
1 C Flour
Filling
1 C Small Curd Cottage Cheese
1 C Granulated Sugar
2 TBS Flour
1 TBS Lemon Zest
3 1/2 TBS Fresh Lemon Juice
1/3 tsp Baking Powder
1 large Egg
1 large Egg White
Crust preparation:
In a large mixing bowl with an electric hand mixer:
Butter
Brown Sugar
Salt
Nutmeg
Beat until smooth.
Gently add the Flour on low speed just until blended.
Press into the pan.
Bake for 20 minutes.
Filling preparation:
In a Food Processor:
Process the Cottage Cheese for 1 minute, until smooth.
Add:
Sugar
Flour
Zest
Lemon Juice
Baking Powder
Egg
Egg White
Pulse for 30 seconds.
Pour over the Crust.
Bake for an additional 25 minutes
Remove to a rack and cool completely.
Cover with plastic wrap and refrigerate for 8 hours or overnight,
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
Lemon Souffle:
Here's what you'll need:
Preheat the oven to 400 degrees.
5 - 4oz. Ramekins brushed with Pan Release Mix and sprinkle each one with Granulated Sugar. (Pan Release Mix: equal parts of Crisco, Vegetable Oil and Flour.
I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1 - Sheet Pan lines with Parchment Paper
2 C Lemon Curd , divided (we buy it at a local British Emporium)
2 TBS Flour
1/8 tsp Salt
4 Egg Whites, room temperature
1/8 tsp Cream of Tartar
2 TBS Confectioner's Sugar
Place the Ramekins on the Sheet Pan.
In a large mixing bowl:
1 C of the Lemon Curd
Flour
Salt
Whisk well
In a large mixing bowl with an electric hand mixer on medium speed:
Egg Whites
Cream of Tartar
Beat until stiff peak.
Gently fold 1/4 of the Egg Whites into the Lemon Curd Mixture with a rubber spatula.
Fold in remaining Egg Whites.
Divide the batter evenly among the Ramekins.
Bake at 400 degrees for 10 minutes.
Reduce temperature to 350 degrees and continue baking for 4 minutes.
Remove and dust with Confectioner's Sugar.
Serve with remaining Lemon Curd.
Enjoy!
Peace in the Kitchen!
Fig and Blue Cheese Tarts with Honey from Sweet Paul
I just received this recipe from a blog that I follow, Sweet Paul.
Fig and Blue Cheese Tarts
Here's what you'll need:
Preheat the oven to 375 degrees.
A Sheet Pan lined with Parchment Paper
A Round Cookie Cutter (there are some great square ones that you could also use)
Just keep in mind that these are an appetizer so choose the size based on that.
1 large sheet of Puff Pastry
A bit of Flour
2 C Crumbled Blue Cheese...... more if you want!
8 Fresh Figs, quartered or chopped.
Olive Oil
Honey
Black Pepper
Roll out a sheet of Puff Pastry with a bit of Flour.
Cut out round tart with the cookie cutter.
Place them on the sheet pan.
Top each Tart with some Cheese, Fig, a drizzle of Oil and a sprinkle of Black Pepper.
Bake for 15 minutes.
Transfer to a serving platter.
Serve hot drizzled with Honey and sprinkled with Pepper.
Enjoy!
Peace in the Kitchen!
Fig and Blue Cheese Tarts
Here's what you'll need:
Preheat the oven to 375 degrees.
A Sheet Pan lined with Parchment Paper
A Round Cookie Cutter (there are some great square ones that you could also use)
Just keep in mind that these are an appetizer so choose the size based on that.
1 large sheet of Puff Pastry
A bit of Flour
2 C Crumbled Blue Cheese...... more if you want!
8 Fresh Figs, quartered or chopped.
Olive Oil
Honey
Black Pepper
Roll out a sheet of Puff Pastry with a bit of Flour.
Cut out round tart with the cookie cutter.
Place them on the sheet pan.
Top each Tart with some Cheese, Fig, a drizzle of Oil and a sprinkle of Black Pepper.
Bake for 15 minutes.
Transfer to a serving platter.
Serve hot drizzled with Honey and sprinkled with Pepper.
Enjoy!
Peace in the Kitchen!
Make your own Pancake Mix!
I'm posting this for my European friends that read the blog.
You all know how much we love to eat Pancakes for Breakfast.
I know that a Pancake Mix isn't always available for you to buy, so now you can make the batter to create them.
I've also posted a Basic Dry Mixture that you can prepare and keep in a container until you're ready to make Pancakes. ( we can all do this)
1 1/2 C All Purpose Flour ( not cake flour, not whole wheat flour, just basic white flour)
2 TBS Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 1/2 C Milk
2 Eggs, beaten
1 tsp Vanilla extract
Vegetable Oil or Butter for frying
Maple Syrup and Butter for serving.
In a bowl mix:
Flour
Sugar
Baking Powder
Baking Soda
Salt
Make a well in the center of the dry ingredients and gradually add the Milk
Add the Eggs and Vanilla and whisk until mixed ( it's ok if it has lumps)
Cooking directions:
Heat a skillet with Oil or Butter and pour in 1/4 C of the batter.
When the top begins to bubble, flip it over and fry it until golden brown.
Repeat with all of the batter.
Place the cooked Pancakes on a plate and cover with a tea towel to keep them warm.
We butter them, stack them on top of each other and pour Maple Syrup over them.
Here's the recipe for a dry mix that you can keep in a container until you're ready to make the Pancakes.
4 C Flour
3 TBS Baking Powder
2 tsp Baking Soda
1 tsp Salt
2 TBS Sugar
When you're ready to make Pancakes:
Beat 1 Egg in a bowl
Add 1 Cup of the Dry Mixture
Add 1 C Milk
Add 1 TBS melted Butter
Mix together, remember that lumps are ok!
Cook according to the directions above.
Here's a great idea for a Pancake!
Cinnamon Roll Pancakes:
Prepare the basic batter as listed above.
Create a filling and a Glaze.
Filling:
1 C Butter, melted
1 1/2 C Brown Sugar
2 TBS Cinnamon
Mix the 3 ingredients together.
Place in a piping bag and snip the end or use a Ziploc bag and snip the corner. ( not too big)
Glaze:
1/2 C Butter
4 oz. (1/2 C) Cream Cheese
1 1/2 C Powdered Sugar ( Confectioner's Sugar)
1 tsp Vanilla
Milk
In a glass bowl, microwave the butter and the Cream Cheese together.
Whisk in the Sugar and Vanilla.
Add a little Milk , if necessary to create a Glaze consistency.
Here's the good part:
Heat the griddle or pan with some butter.
Pour on the desired amount of batter to make the pancake.
Using the piping bag, start at the center of the batter and swirl the Filling in a circle until you reach the outer edge.
When the pancake begins to bubble on the surface, Flip It!
When you flip it, the Cinnamon Swirl will melt and create the crater effect that the Glaze will fill.
Place the pancake on a plate, Cinnamon side up and fill with the Glaze.
Stack and repeat with the desired amount of pancakes per person.
At this time, we would butter them too......
Oh My.... what a brilliant idea!
Enjoy!
Peace in the Kitchen!
Monday, January 26, 2015
Vegetarian Gumbo
It's time for Mardi Gras and that doesn't mean you can't make a great satisfying and authentic tasting Vegetarian Gumbo. Here's my original recipe.
Vegetarian Gumbo:
This is really good!
It's an Original Recipe.
Creating a Roux takes time and patience!
1 package (12 oz.) Vegetarian Smoked Apple Sage Sausage, cut into 1/2" pieces ( Field Roast)
1/2 C Vegetable Oil
1/2 C Flour
1 Onion, diced
1 Green Bell Pepper, diced
2 Stalks of Celery, chopped
2 C Vegetable Broth ( I use a bulk Vegetarian Chicken Powder)
1 - 16oz. Bag of Sliced Frozen Okra, more if desired.
1 can (14 oz.) Diced Tomatoes
1 C Water
2 TBS Minced Garlic
2 TBS Cajun Spice ( recipe to follow if you can't find it) I use Tony Chachere's Cajun Spice Mix.
1/2 tsp Salt
1/2 tsp Pepper
1 tsp Dried Thyme
3 C cooked White Rice
Create a Roux:
In a large cast iron dutch oven, heat oil over medium heat, slowly whisk in the flour until smooth
Whisk constantly until a dark caramel color appears ( about 2 minutes)
Remember a Roux takes patience, it can easily burn!
Add:
Onion
Bell Pepper
Celery
Stirring constantly
Cook about 10 minutes over low heat
Cool about 5 minutes
Add remaining ingredients, except Rice
Simmer partially covered for 30 minutes or until the Gumbo begins to thicken, stirring often
Serve over White Rice (directions for cooking rice to follow)
Cajun Seasoning:
Mix all ingredients together and store in a jar in the pantry
2 1/2 TBS Paprika
2 TBS Salt
2 TBS Garlic Powder
1 TBS Onion Powder
1 TBS Cayenne Pepper
1 TBS Dried Oregano
1 TBS Dried Thyme
1 TBS Pepper
Rice:
There's an art to making perfect rice and I'm not sure it's ever foolproof but here's a guideline.
1 C of uncooked white rice = 3 C cooked
1 C of uncooked brown rice = 4 C cooked
White Rice:
1 C long grain rice
2 C water
1 tsp salt
1 tsp butter
In a saucepan with a tight fitting lid, bring water, salt and butter to a boil.
Stir in the rice.
Cover tightly, reduce heat to medium-low.
Simmer for 20 minutes.
Do not lift the lid.
Remove from heat and fluff with a fork.
Brown Rice:
1 C of rice (rinse under cold water for 30 seconds)
6 C water
1/2 tsp salt
Boil water in a pot with a tight fitting lid.
Stir in the rice.
Boil for 30 minutes, uncovered.
Strain the rice into a strainer or colander from the pot ( retain the water in the pot).
Return the rice to the pot. off the heat.
Cover tightly, use a kitchen towel over the pot if the lid is not tight) the idea is to retain the steam.
Let it sit for 10 minutes before uncovering.
Fluff with a fork.
Enjoy!
Peace in the Kitchen!
Vegetarian Gumbo:
This is really good!
It's an Original Recipe.
Creating a Roux takes time and patience!
1 package (12 oz.) Vegetarian Smoked Apple Sage Sausage, cut into 1/2" pieces ( Field Roast)
1/2 C Vegetable Oil
1/2 C Flour
1 Onion, diced
1 Green Bell Pepper, diced
2 Stalks of Celery, chopped
2 C Vegetable Broth ( I use a bulk Vegetarian Chicken Powder)
1 - 16oz. Bag of Sliced Frozen Okra, more if desired.
1 can (14 oz.) Diced Tomatoes
1 C Water
2 TBS Minced Garlic
2 TBS Cajun Spice ( recipe to follow if you can't find it) I use Tony Chachere's Cajun Spice Mix.
1/2 tsp Salt
1/2 tsp Pepper
1 tsp Dried Thyme
3 C cooked White Rice
Create a Roux:
In a large cast iron dutch oven, heat oil over medium heat, slowly whisk in the flour until smooth
Whisk constantly until a dark caramel color appears ( about 2 minutes)
Remember a Roux takes patience, it can easily burn!
Add:
Onion
Bell Pepper
Celery
Stirring constantly
Cook about 10 minutes over low heat
Cool about 5 minutes
Add remaining ingredients, except Rice
Simmer partially covered for 30 minutes or until the Gumbo begins to thicken, stirring often
Serve over White Rice (directions for cooking rice to follow)
Cajun Seasoning:
Mix all ingredients together and store in a jar in the pantry
2 1/2 TBS Paprika
2 TBS Salt
2 TBS Garlic Powder
1 TBS Onion Powder
1 TBS Cayenne Pepper
1 TBS Dried Oregano
1 TBS Dried Thyme
1 TBS Pepper
Rice:
There's an art to making perfect rice and I'm not sure it's ever foolproof but here's a guideline.
1 C of uncooked white rice = 3 C cooked
1 C of uncooked brown rice = 4 C cooked
White Rice:
1 C long grain rice
2 C water
1 tsp salt
1 tsp butter
In a saucepan with a tight fitting lid, bring water, salt and butter to a boil.
Stir in the rice.
Cover tightly, reduce heat to medium-low.
Simmer for 20 minutes.
Do not lift the lid.
Remove from heat and fluff with a fork.
Brown Rice:
1 C of rice (rinse under cold water for 30 seconds)
6 C water
1/2 tsp salt
Boil water in a pot with a tight fitting lid.
Stir in the rice.
Boil for 30 minutes, uncovered.
Strain the rice into a strainer or colander from the pot ( retain the water in the pot).
Return the rice to the pot. off the heat.
Cover tightly, use a kitchen towel over the pot if the lid is not tight) the idea is to retain the steam.
Let it sit for 10 minutes before uncovering.
Fluff with a fork.
Enjoy!
Peace in the Kitchen!
Southwestern Cornbread Casserole
I would make this using a Vegetarian Meatless Ground from Yves or Quorn Chik'n Tenders. Other than that it's already vegetarian and it sounds and looks great. This is such a great Tex - Mex meal. It's something you can adjust to make it your own according to personal taste.
I simply posted the link to this recipe. It would have been complicated to re write it.
http://www.grainmillwagon.com/southwestern-cornbread-cass…/…
Enjoy!
Peace in the Kitchen!
http://www.grainmillwagon.com/southwestern-cornbread-cass…/…
Enjoy!
Peace in the Kitchen!
Sunday, January 25, 2015
Apple and Rosemary Bread
This will be on our menu for Easter Dinner.
Apple and Rosemary Bread
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8 1/2" X 4 1/2" Loaf Pan brushed well with Pan Release Mix. (Equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1 C Flour
1/4 C Granulated Sugar
1 tsp Baking Powder
1 TBS minced, Fresh Rosemary
1/8 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Salt
1/2 C Buttermilk
1 large Egg
1/4 C Olive Oil
2/4 tsp Vanilla
1 Jonagold Apple, peeled, cored and diced into small pieces.
In a large mixing bowl:
FlourSugar
Baking Powder
Rosemary
Cinnamon
Nutmeg
Salt
Whisk well.
In a 2 C Glass Measuring Cup:
Buttermilk
Egg
Olive Oil
Vanilla
Whisk with a Blending Fork just until combined.
Add to the dry ingredients.
Stir gently, just to combine. Lumps are fine.
Fold in Apples, by hand, with a rubber spatula.
Pour batter into the pan or it can be baked in a muffin pan.
Bake for 35 - 45 minutes, until a toothpick in the center comes out clean.
Serve with Butter.
Enjoy!
Peace in the Kitchen!
Apple and Rosemary Bread
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8 1/2" X 4 1/2" Loaf Pan brushed well with Pan Release Mix. (Equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1 C Flour
1/4 C Granulated Sugar
1 tsp Baking Powder
1 TBS minced, Fresh Rosemary
1/8 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Salt
1/2 C Buttermilk
1 large Egg
1/4 C Olive Oil
2/4 tsp Vanilla
1 Jonagold Apple, peeled, cored and diced into small pieces.
In a large mixing bowl:
FlourSugar
Baking Powder
Rosemary
Cinnamon
Nutmeg
Salt
Whisk well.
In a 2 C Glass Measuring Cup:
Buttermilk
Egg
Olive Oil
Vanilla
Whisk with a Blending Fork just until combined.
Add to the dry ingredients.
Stir gently, just to combine. Lumps are fine.
Fold in Apples, by hand, with a rubber spatula.
Pour batter into the pan or it can be baked in a muffin pan.
Bake for 35 - 45 minutes, until a toothpick in the center comes out clean.
Serve with Butter.
Enjoy!
Peace in the Kitchen!
Saturday, January 24, 2015
Honey Butter Cornbread in a Cast Iron Skillet
Here's another great cornbread recipe. I have many on the Blog.
This recipe is from Sonya Fountain Miller / Old Biloxi Recipes.
Here's what you'll need:
Preheat the oven to 375 degrees.
1- 8" Cast Iron Skillet, brushed well with melted butter.
Honey Butter Cornbread:
2 C Self Rising Cornmeal
1/2 C Self Rising Flour
1/3 C Honey
4 TBS Butter, melted
2 large Eggs
3/4 C Buttermilk
Additional melted butter to brush the top after baking.
In a medium mixing bowl, mix well by hand.
Cornmeal
Flour
Honey
Butter
Eggs
Buttermilk
Pour into the skillet.
Bake for 30 - 35 minutes, until golden brown.
Remove from oven and brush with additional melted butter just before serving.
Enjoy!
Peace in the Kitchen!
This recipe is from Sonya Fountain Miller / Old Biloxi Recipes.
Here's what you'll need:
Preheat the oven to 375 degrees.
1- 8" Cast Iron Skillet, brushed well with melted butter.
Honey Butter Cornbread:
2 C Self Rising Cornmeal
1/2 C Self Rising Flour
1/3 C Honey
4 TBS Butter, melted
2 large Eggs
3/4 C Buttermilk
Additional melted butter to brush the top after baking.
In a medium mixing bowl, mix well by hand.
Cornmeal
Flour
Honey
Butter
Eggs
Buttermilk
Pour into the skillet.
Bake for 30 - 35 minutes, until golden brown.
Remove from oven and brush with additional melted butter just before serving.
Enjoy!
Peace in the Kitchen!
Friday, January 23, 2015
Cast Iron Skillet Candied Pecans
There are a couple of reasons that I'm posting this recipe. In Texas, we eat a lot of pecans, we use them often in recipes. I'm an administrator on a Cast Iron Cookware Blog too. This recipe covers two passions at once.
Cast Iron Candied Pecans
2 C Pecans
A Pinch of Salt
1/4 C of Honey or Maple Syrup
1/2 tsp Vanilla or 1/2 tsp Almond Extract
In a 10" Cast Iron Skillet on medium low heat:
Pecans
Roast dry for 2 minutes.
Stir several times.
Drizzle with Honey or Maple Syrup.
Toss to coat well.
Remove from heat.
Add:
Vanilla
Salt
Toss again.
Allow to cool completely.
Transfer to a serving bowl or save in a covered container in the refrigerator until ready to serve.
They are great in Salad, Granola, Cereal or Yogurt.
Enjoy!
Peace in the Kitchen!
Cast Iron Candied Pecans
2 C Pecans
A Pinch of Salt
1/4 C of Honey or Maple Syrup
1/2 tsp Vanilla or 1/2 tsp Almond Extract
In a 10" Cast Iron Skillet on medium low heat:
Pecans
Roast dry for 2 minutes.
Stir several times.
Drizzle with Honey or Maple Syrup.
Toss to coat well.
Remove from heat.
Add:
Vanilla
Salt
Toss again.
Allow to cool completely.
Transfer to a serving bowl or save in a covered container in the refrigerator until ready to serve.
They are great in Salad, Granola, Cereal or Yogurt.
Enjoy!
Peace in the Kitchen!
Thursday, January 22, 2015
Ovaltine Espresso Bars
I'm always in search of Bar Cookie recipes. This is not original and I can't remember where I got it. I like the combination of Chocolate and Coffee. I only use Medaglia d'Oro espresso coffee powder for any recipe using espresso. I use the powder or I make the espresso coffee and use it. Ovaltine was created in Europe so all of my followers around the world should be able to find it.
Ovaltine Espresso Bars
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" baking dish
Crust ingredients:
2/3 C Butter, room temperature
2/3 C Brown Sugar
1 1/4 C Flour
Brownie ingredients:
3 Eggs, beaten
1/3 C Granulated Sugar
2 tsp Vanilla
1 1/2 C flaked, sweetened Coconut
1/2 C Ovaltine
1/4 C Flour
1 1/2 tsp Medaglia d'Oro instant espresso coffee powder
1/4 tsp Baking Powder
1/4 tsp Salt
Icing ingredients:
2 C sifted Confectioner's Sugar
4 TBS Ovaltine
2 TBS Vanilla
1/2 tsp Medaglia d'Oro
1 1/2 - 2 TBS Boiling Water
Crust preparation:
In a Stand Mixer with a paddle attachment:
Butter
Brown Sugar
Flour
Beat to combine until crumbly.
Press into the pan
Bake 15 minutes.
Brownie preparation:
In a mixing bowl with an electric hand mixer:
Eggs
Granulated Sugar
Vanilla
Beat just until combined
Fold in, by hand:
Coconut
Ovaltine
Flour
Medaglia d'Oro
Baking Powder
Salt
Mix just until combined.
Spread the Brownie mixture over the Crust.
Bake an additional 15 - 20 minutes.
Remove to a rack and cool completely.
Icing preparation:
In a mixing bowl:
Confectioner's Sugar
Ovaltine
Vanilla
Medaglia d'Oro
1 1/2 TBS Boiling Water
Stir by hand until smooth and spreadable.
Ice the cooled Brownie.
Allow to sit at room temperature for 2 hours before cutting into squares.
Enjoy!
Peace in the Kitchen!
Ovaltine Espresso Bars
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" baking dish
Crust ingredients:
2/3 C Butter, room temperature
2/3 C Brown Sugar
1 1/4 C Flour
Brownie ingredients:
3 Eggs, beaten
1/3 C Granulated Sugar
2 tsp Vanilla
1 1/2 C flaked, sweetened Coconut
1/2 C Ovaltine
1/4 C Flour
1 1/2 tsp Medaglia d'Oro instant espresso coffee powder
1/4 tsp Baking Powder
1/4 tsp Salt
Icing ingredients:
2 C sifted Confectioner's Sugar
4 TBS Ovaltine
2 TBS Vanilla
1/2 tsp Medaglia d'Oro
1 1/2 - 2 TBS Boiling Water
Crust preparation:
In a Stand Mixer with a paddle attachment:
Butter
Brown Sugar
Flour
Beat to combine until crumbly.
Press into the pan
Bake 15 minutes.
Brownie preparation:
In a mixing bowl with an electric hand mixer:
Eggs
Granulated Sugar
Vanilla
Beat just until combined
Fold in, by hand:
Coconut
Ovaltine
Flour
Medaglia d'Oro
Baking Powder
Salt
Mix just until combined.
Spread the Brownie mixture over the Crust.
Bake an additional 15 - 20 minutes.
Remove to a rack and cool completely.
Icing preparation:
In a mixing bowl:
Confectioner's Sugar
Ovaltine
Vanilla
Medaglia d'Oro
1 1/2 TBS Boiling Water
Stir by hand until smooth and spreadable.
Ice the cooled Brownie.
Allow to sit at room temperature for 2 hours before cutting into squares.
Enjoy!
Peace in the Kitchen!
Baked Cheese Grits
Just another Grits recipe. I have several on the Blog.
Someday, I'll create a post with the collection.
Baked Cheese Grits:
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2 quart casserole sprayed with Vegetable Cooking Spray
2 2/3 C Water
2/3 C Quick Cook Grits
2 TBS Butter
2 Large Eggs, beaten
8 oz. (1/2 package of Velveeta Cheese, cut into 1/2" cubes.
1/4 tsp Salt
1/4 tsp Cayenne Pepper
In a Saucepan on medium heat:
Water, bring to a boil.
Add:
Grits, cook for 5 minutes, stirring often.
Remove from heat.
Add:
Butter
Eggs
Cheese
Salt
Pepper
Mix well and spoon into the prepared casserole.
Bake for 40 minutes.
Enjoy!
Peace in the Kitchen!
Someday, I'll create a post with the collection.
Baked Cheese Grits:
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2 quart casserole sprayed with Vegetable Cooking Spray
2 2/3 C Water
2/3 C Quick Cook Grits
2 TBS Butter
2 Large Eggs, beaten
8 oz. (1/2 package of Velveeta Cheese, cut into 1/2" cubes.
1/4 tsp Salt
1/4 tsp Cayenne Pepper
In a Saucepan on medium heat:
Water, bring to a boil.
Add:
Grits, cook for 5 minutes, stirring often.
Remove from heat.
Add:
Butter
Eggs
Cheese
Salt
Pepper
Mix well and spoon into the prepared casserole.
Bake for 40 minutes.
Enjoy!
Peace in the Kitchen!
Kladdkaka, A traditional Swedish dessert
I saw this recipe on another food blog that I follow (I am baker). I have friends in Scandinavia so I researched several recipes for this chocolate creation. It's a cross between several desserts that we're familiar with in the U.S.... pie, cake, and a brownie. It's simple and very chocolatey!
This recipe is adapted from several that I found and the addition of whiskey is ......... interesting, so I added it.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" Pie Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1/2 C Flour
1/4 C Unsweetened Cocoa Powder
A pinch of Salt
2 Large Eggs
1 1/3 C granulated Sugar
1 TBS whiskey (I use a good Irish brand)
8 TBS (1 stick) Butter, melted
In a mixing bowl, sift together:
Flour
Cocoa Powder
Salt
Whisk and set aside.
In a large mixing bowl:
Eggs
Sugar
Which well.
Gently fold Flour mixture into the Eggs.
Add:
Vanilla
Whiskey
Butter
Stir to incorporate.
Pour into the pie pan.
Bake for 25 minutes.
Remove to a rack and cool completely before serving.
Serve with Vanilla Ice Cream or homemade Whipped Cream.
Enjoy!
Peace in the Kitchen!
This recipe is adapted from several that I found and the addition of whiskey is ......... interesting, so I added it.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" Pie Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1/2 C Flour
1/4 C Unsweetened Cocoa Powder
A pinch of Salt
2 Large Eggs
1 1/3 C granulated Sugar
1 TBS whiskey (I use a good Irish brand)
8 TBS (1 stick) Butter, melted
In a mixing bowl, sift together:
Flour
Cocoa Powder
Salt
Whisk and set aside.
In a large mixing bowl:
Eggs
Sugar
Which well.
Gently fold Flour mixture into the Eggs.
Add:
Vanilla
Whiskey
Butter
Stir to incorporate.
Pour into the pie pan.
Bake for 25 minutes.
Remove to a rack and cool completely before serving.
Serve with Vanilla Ice Cream or homemade Whipped Cream.
Enjoy!
Peace in the Kitchen!
Wednesday, January 21, 2015
Gingerbread, a collection of all things Ginger!
I have several favorite recipes for Gingerbread. I decided to post them all in one collection.
The Best of the Best Gingerbread! (This is the most incredible Recipe and my favorite)
Basic Gingerbread:
What you'll need:
Preheat the oven to 350 degrees
1 - 9" square baking pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
8 TBS (1 stick) Butter
1 C Granulated Sugar
2 Large Eggs
3/4 C Boiling Water
3/4 C Molasses
2 1/2 C Flour
2 tsp Baking Soda
1/2 tsp Salt
2 tsp Ground Ginger
Confectioner's Sugar for dusting the finished Gingerbread
In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Beat until just combined, do not over beat.
Add:
Eggs
Beat just until combined, do not over mix.
Add:
Water
Molasses
Mix just until combined, do not over mix.
In a small mixing bowl:
Flour
Baking Soda
Salt
Ginger
Whisk well.
Add to the Stand Mixer and beat just until mixed well.
Spoon into the Baking Pan.
Bake for 35 - 45 minutes, until a toothpick in the center of the cake comes out clean.
Remove to a rack and cool for 10 minutes.
Invert onto a serving platter.
Dust with Confectioner's Sugar just before serving. (I dust it through a sieve.)
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
Here's another one of my favorite French Recipes. This recipe comes from the Alsace Region of France.
Alsatian Gingerbread in a Cast Iron Loaf Pan:
1/2 C Honey
2 TBS Brown Sugar
1/2 C Whole Wheat Flour
1/2 C Rye Flour
1/4 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ground Ginger
1/4 tsp Ground Anise
1/4 tsp Sea Salt
1 1/4 tsp Baking Powder
1 Large Egg
4 TBS Whole Milk
2 TBS Candied Orange or Lemon Peel, diced
In a Saucepan:
Honey
Brown Sugar
Heat gently until sugar is dissolved
Sift together, In the bowl of a Stand Mixer:
Both Flours
Spices
Salt
Baking Powder
In a small bowl, Whisk together:
Egg
Milk
Turn mixer on low and slowly add milk to the flour mixture.
Scrape the sides of the bowl.
Add Honey and Brown Sugar.
Add Citrus Peel and mix on medium speed.
Butter and Flour a medium size Loaf Pan (I use my Pan Release Mix) I use my Cast Iron Loaf Pan for this bread.
Pour Batter into the pan and bake at 350 degrees for 40 - 50 minutes.
Cool completely n the pan.
Release the cake onto a serving platter and drizzle with Orange Glaze.
Orange Glaze:
2 C Confectioner's Sugar
1/3 C Fresh Orange Juice
4 tsp Orange Zest
Whisk together until smooth
Enjoy!
Peace in the Kitchen!
I love the flavor of Ginger at Christmas. It's one of the few times that I eat it. I like traditional Christmas Gingerbread during the holidays. I have a recipe for a French Alsatian Gingerbread with Orange Glaze, made in a loaf pan. I'll repost the recipe at the end of this one. I'll make German Lebkuchen this year and I usually make Pfeffernusse cookies. There's something about the combination of flavors that make up these Christmas desserts that I find appealing.
Gingerbread Cake with Maple Icing:
Here's what you'll need:
1- 10" X 2" cake pan. Brush it well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour.) I start with 1 C of each mixed well in a jar and refrigerate it. I always have it available for all of my baking needs.
Preheat the oven to 350 degrees.
3 C Flour
2 TBS Ground Ginger
2 tsp Baking Soda
1 1/4 tsp Cinnamon
3/4 tsp Ground Cloves
1/2 tsp Nutmeg
1/4 tsp Salt
1/3 C Minced Crystallized Ginger + additional for garnish.
10 TBS Butter, room temperature
1 C Brown Sugar
3 Eggs
1 C light Molasses
1 C Boiling Water
3 tsp Grated Orange Peel
Maple Icing:
3 C Cold Heavy Cream
1/2 C Maple Syrup ( I always recommend the best that you can afford, the taste is worth it.)
Cake:
In a medium mixing bowl, sift together:
Flour
Ginger
Baking Soda
Cinnamon
Cloves
Nutmeg
Salt
Whisk well.
Stir in Crystalized Ginger
In another bowl with a hand mixer:
Beat Butter until creamy smooth.
Add:
Brown Sugar and beat until combined.
Add Eggs, 1 at a time.
Beat in Molasses and then Boiling Water.
Fold in Orange Peel by hand.
Gradually add the dry ingredients and mix just until all ingredients are well incorporated.
Pour the batter into the pan.
Bake for 1 hour.
Remove pan to a rack for 10 minutes
Remove the cake from the pan.
At this stage I wrap the cake in plastic wrap and place in the freezer for 30 minutes. This keeps it moist, makes it easier to cut, put together and frost. It's a tip that I learned when I decorated cakes.
I do this with all of my cakes.
Icing:
In a large cold mixing bowl with a hand mixer:
Heavy Cream
Maple Syrup
Beat until stiff peaks form.
Cut the cake horizontally into three layers.
Transfer the first layer, cut down onto a large serving platter and ice with some of the whipped cream.
Place the second layer on top and repeat.
Place the third layer on and ice the entire cake.
Sprinkle additional crystalized ginger on the top of the cake to garnish.
Enjoy!
Peace in the Kitchen!
Alsatian Gingerbread with Orange Glaze:
Here's another one of my favorite French Recipes. This recipe comes from the Alsace Region of France.
1/2 C Honey
2 TBS Brown Sugar
1/2 C Whole Wheat Flour
1/2 C Rye Flour
1/4 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ground Ginger
1/4 tsp Ground Anise
1/4 tsp Sea Salt
1 1/4 tsp Baking Powder
1 Large Egg
4 TBS Whole Milk
2 TBS Candied Orange or Lemon Peel, diced
In a Saucepan:
Honey
Brown Sugar
Heat gently until sugar is dissolved
Sift together, In the bowl of a Stand Mixer:
Both Flours
Spices
Salt
Baking Powder
In a small bowl, Whisk together:
Egg
Milk
Turn mixer on low and slowly add milk to the flour mixture.
Scrape the sides of the bowl.
Add Honey and Brown Sugar.
Add Citrus Peel and mix on medium speed.
Butter and Flour a medium size Loaf Pan (I use my Pan Release Mix)
Pour Batter into the pan and bake at 350 degrees for 40 - 50 minutes.
Cool completely n the pan.
Release the cake onto a serving platter and drizzle with Orange Glaze.
Orange Glaze:
2 C Confectioner's Sugar
1/3 C Fresh Orange Juice
4 tsp Orange Zest
Whisk together until smooth
Enjoy!
Peace in the Kitchen!
Here's another great cookie to share during the holidays. We give cookies to friends and neighbors. These will make it in the Christmas Gift Baskets this year.
1 1/4 C Crushed Gingersnaps
1/2 C Confectioner's Sugar
1/3 C Sweetened Condensed Milk
1 1/2 tsp Dark Rum
1 1/2 tsp Vanilla
1 tsp Cinnamon
3 oz. Semi Sweet Chocolate Baking Squares.
1 C of Canned Chocolate Icing
In a Food Processor:
1 C of the Gingersnaps
Confectioner's Sugar
Sweetened Condensed Milk
Pulse until incorporated.
Transfer to a mixing bowl.
Fold in remaining Gingersnaps.
Cover and refrigerate 1 hour.
Line a sheet pan with waxed paper and set aside.
Use a 1 1/2 " cookie scoop.
Roll the balls into a log.
Place on the sheet pan.
In a sauce pan:
Heat Chocolate Squares on low until melted.
Add Icing and stir until smooth and creamy.
Use a fork and dip the logs in the chocolate.
Place them back on the sheet pan.
Allow 1 hour for the Chocolate to set.
Enjoy!
Peace in the Kitchen!
I love Gingerbread and I love Madeleines. So...... here's a great recipe combining the two loves!
Here's an easy, great tasting Christmas cookie from Pillsbury.
Gingerbread Cookies:
Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with waxed paper to roll the dough and lined with parchment paper for baking the cookies.
1 roll (30 oz.) Pillsbury refrigerated Gingerbread Cookie Dough.
1 roll (30 oz.) Pillsbury refrigerated Sugar Cookie Dough
Granulated Sugar for sprinkling the dough.
Cut each roll of dough in half. Wrap and refrigerate the remaining dough for another use..... or, I just make more cookies to share during the holidays.
Place a 17" X 12" piece of waxed paper on a sheet pan.
Cut the Gingerbread dough in half lengthwise and place side by side on the sheet pan.
Top with another piece of waxed paper.
Roll out the dough to form a 14" X 9" rectangle.
Freeze for 5 minutes.
Repeat the same procedure with the Sugar Cookie Dough.
Freeze for 5 minutes.
Remove the top sheet of paper on the Sugar Cookie Dough, lift the dough with the waxed paper and place the rectangle of dough onto the rectangle of Gingerbread dough.
Gently pat them together.
Refrigerate for 5 minutes.
Remove the top piece of paper.
With the long side of the dough facing you, begin rolling the dough into a log. Using the waxed paper to tighten the roll as you roll it.
This is the same procedure as a cake roll.
Wrap the dough securely with paper and freeze for 45 minutes.
Unwrap the dough and cut into 4 equal rolls. Work with 1 roll at a time, keeping the remaining rolls in the freezer until ready to slice.
Cut each roll into 13 - 14 (1/2") slices.
Place cookies on a sheet pan lined with parchment paper, 2" apart.
Reshaping the rounds as needed.
Sprinkle the tops of the cookies with granulated sugar.
Bake for 10 - 12 minutes. The edges should be golden brown.
Remove the pan to a rack and cool for 5 minutes.
Transfer the cookies to the rack and cool completely.
NOTE:
Another option would be to use Pillsbury refrigerated Peppermint Cookie Dough along with the Sugar Dough.
Enjoy!
Peace in the Kitchen!
I have such a difficult time deciding what to serve at our annual Christmas Open House. I have some traditional items that are always served and then I look for new recipes. I think I'll make these this year. I love Gingerbread during the Holidays and I like the simplicity of this recipe.
Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" X 13" pan , brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Gingerbread Bars:
1/2 C Butter, melted
3/4 C Granulated Sugar
1/2 C Brown Sugar
1/2 tsp Vanilla
1/3 C Molasses
1 Egg
2 tsp Baking Soda
2 C Flour
1 TBS Cinnamon
1/2 tsp Clove
1/4 tsp Nutmeg
1/2 tsp Salt
Pumpkin Pie Spice for garnish
Icing:
8 oz. Cream Cheese
1/4 C Butter, softened to room temperature.
3 C Confectioner's Sugar
1 tsp Vanilla
In a large bowl, with a wooden spoon:
Butter
Granulated Sugar
Brown Sugar
Vanilla
Molasses
Beat well.
Add:
Egg
Continue mixing by hand with a spoon until incorporated.
Add:
Baking Soda
Flour
Cinnamon
Ginger
Clove
Nutmeg
Salt
Mix just until combined.
Press into the pan.
Bake for 12 - 15 minutes.
Remove to a rack to cool completely.
Icing:
In a large mixing bowl with a hand mixer:
Cream Cheese
Butter
Beat until creamy smooth.
Add:
Confectioner's Sugar
Vanilla
Continue beating until well mixed.
Ice the Gingerbread and cut into squares. ( see NOTE below)
Sprinkle each square with a dusting of Pumpkin Pie Spice.
Transfer to a serving platter.
NOTE:
If you want to get creative, cut the cake into holiday shapes with cookie cutters. You'll just have to eat the crumbs that will be left over after cutting. Hey, Martha Stewart would do this and so will I. I would place the icing in a piping bag to decorate the final cutouts and dust them.
Enjoy!
Peace in the Kitchen!
Merry Christmas!
Nothing says Christmas in the kitchen like the aroma of Gingerbread!
Here's the perfect recipe to accomplish that. This recipe originated in England. I adapted it for the American baker.
Here's what you'll need:
Preheat the oven to 350 degrees
1 - 6 C Muffin Tin with paper liners, lightly brushed with Pan Release Mix (equal parts of Crisco, Vegetable Oil, Flour), meted well and refrigerated in a jar. I start with 1 C of each and always have it available for all of my baking needs.
Gingerbread Muffins
9 TBS Butter, room temperature
1/2 C packed Dark Brown Sugar
1 TBS Vanilla
2 Eggs
1 TBS Pumpkin Pie Spice Mix + additional for sprinkling.
1 TBS Cinnamon
1 tsp Ground Ginger
A Pinch of Salt
1/4 C Whole Milk
1 C Self Rising Flour
Confectioner's Sugar for dusting when serving.
In a Stand Mixer with a paddle attachment:
Butter
Sugar
Salt
Beat until combined, about 3 minutes, don't over beat.
Add:
Eggs
Pumpkin Pie Spice Mix
Cinnamon
Ginger
Beat for 1 minute.
Add:
Milk
Flour
Beat just until incorporated.
Scoop into cups about 2/3 full.
Sprinkle with additional Pumpkin Pie Spice Mix.
Bake for 15 minutes, a toothpick in the center should come out clean.
Remove pan to a rack and cool completely.
Dust with Confectioner's Sugar just before serving.
Homemade Pumpkin Pie Spice:
1/4 C Cinnamon
2 TBS Ground Ginger
1 TBS Ground Nutmeg
1 TBS Ground Clove
Mix all together and store in a jar.
Enjoy!
Peace in the Kitchen!
This recipes was created for the Martha Stewart Gingerbread cookie mold pan. It has 12 wells with various holiday designs, Stocking, Snowflake, Stocking, Ornament, Gingerbread Man, Candy Cane, Star, Mitten, Christmas Tree, Santa, Wreath, Holly Leaf.
The dough is pressed into the molds and baked.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Cookie Mold Pan, brush each well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
5 1/2 C Flour + additional for dusting.
1 tsp Baking Soda
1 1/2 tsp Salt
4 tsp Ground Ginger
4 tsp Cinnamon
1 1/2 tsp Ground Cloves
1 tsp Nutmeg
16 TBS (2 sticks) unsalted Butter, room temperature
1 C Granulated Sugar
2 Large Eggs
1 C Honey
1/2 C Molasses
2 1/2 C Royal Icing (recipes to follow)
In a medium bowl:
Flour
Baking Soda
Salt
Ginger
Cinnamon
Clove
Nutmeg
Whisk well.
In a large mixing bowl with an electric hand mixer on medium speed:
Butter
Sugar
Beat until well combined.
Add:
Eggs, one at a time, beating after each addition.
Add:
Honey
Molasses
Beat just until combined.
Divide the dough into three portions and wrap them in plastic wrap.
Refrigerate for 1 hour.
Use a 1 1/2" cookie scoop and press into the cookie pan molds.
Bake for 9 minutes. (depending on your oven, you may have to rotate the pan half way through the baking time)
Remove from the oven and cool on a rack for 10 minutes.
Un mold the cookies.
Transfer to the rack to cool completely.
Decorate the cookies with Royal Icing.
Store the cookies in an airtight container between layers of parchment paper.
NOTE:
Use Icing immediately or store in an airtight container for up to 2 days. Cover the top of the icing with a piece of plastic wrap to prevent drying.
Stir well with a rubber spatula just before using.
There are so many recipes for Royal Icing. It's the best icing to decorate detailed designs on a cookie. I use it for decorated Christmas Sugar Cookies and Gingerbread Cookies.
This recipe makes 2 1/2 C.
It can be separated into different bowls and tinted with food coloring to make creative designs. Since I'm The Hippy in the Kitchen and an Artist, I love to create cookie designs with my 60's looking Doodles. I have several Doodle Books that I am continuously updating with new designs.
This recipe is the consistency to be used for outlining and for detailed designs. To flood the cookie, thin the recipe with just a bit of warm water, a little at a time, until the desired consistency is reached. I also prefer this recipe because it doesn't use raw eggs.
Here's my favorite recipe for Royal Icing:
This is the recipe for decorating the cookies. (flooding recipe to follow)
1 pound of Confectioner's Sugar
5 TBS Meringue Powder
1/4 tsp Cream of Tartar
1/2 tsp Vanilla
1/2 C Warm Water
Powdered Food Coloring
In a Stand Mixer with a Paddle attachment:
Stir together by hand:
Sugar
Meringue Powder
Cream of Tartar
Add:
Gradually add Water until desired consistency.
Vanilla
Beat on Low just until combined well.
Beat on High for 7 - 10 minutes.
Separate the icing into bowls and tint with food coloring.
If you're not using it immediately, gently lay a piece of damp paper towel onto the surface of the icing in each bowl.
Royal Icing for Flooding:
2 lbs. Confectioner's Sugar
3/4 C Water
4 tsp Meringue Powder
Whisk well, by hand until completely incorporated.
Use disposable piping bags to flood the cookies.
Outline the entire cookie with icing, fill in the center. Use a toothpick
and swirl the icing all over the cookie. Allow to sit and harden.
I took a French Macarons Class at Sur la Table in Dallas and they recommended:
Lorann's Gourmet Professional Quality Food Coloring. It's the only food coloring I use.
Enjoy!
Decorating your Holiday Cookies!
What you'll need:
Preheat the oven to 350 degrees
1 - 9" square baking pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
8 TBS (1 stick) Butter
1 C Granulated Sugar
2 Large Eggs
3/4 C Boiling Water
3/4 C Molasses
2 1/2 C Flour
2 tsp Baking Soda
1/2 tsp Salt
2 tsp Ground Ginger
Confectioner's Sugar for dusting the finished Gingerbread
In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Beat until just combined, do not over beat.
Add:
Eggs
Beat just until combined, do not over mix.
Add:
Water
Molasses
Mix just until combined, do not over mix.
In a small mixing bowl:
Flour
Baking Soda
Salt
Ginger
Whisk well.
Add to the Stand Mixer and beat just until mixed well.
Spoon into the Baking Pan.
Bake for 35 - 45 minutes, until a toothpick in the center of the cake comes out clean.
Remove to a rack and cool for 10 minutes.
Invert onto a serving platter.
Dust with Confectioner's Sugar just before serving. (I dust it through a sieve.)
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
Here's another one of my favorite French Recipes. This recipe comes from the Alsace Region of France.
Alsatian Gingerbread in a Cast Iron Loaf Pan:
1/2 C Honey
2 TBS Brown Sugar
1/2 C Whole Wheat Flour
1/2 C Rye Flour
1/4 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ground Ginger
1/4 tsp Ground Anise
1/4 tsp Sea Salt
1 1/4 tsp Baking Powder
1 Large Egg
4 TBS Whole Milk
2 TBS Candied Orange or Lemon Peel, diced
In a Saucepan:
Honey
Brown Sugar
Heat gently until sugar is dissolved
Sift together, In the bowl of a Stand Mixer:
Both Flours
Spices
Salt
Baking Powder
In a small bowl, Whisk together:
Egg
Milk
Turn mixer on low and slowly add milk to the flour mixture.
Scrape the sides of the bowl.
Add Honey and Brown Sugar.
Add Citrus Peel and mix on medium speed.
Butter and Flour a medium size Loaf Pan (I use my Pan Release Mix) I use my Cast Iron Loaf Pan for this bread.
Pour Batter into the pan and bake at 350 degrees for 40 - 50 minutes.
Cool completely n the pan.
Release the cake onto a serving platter and drizzle with Orange Glaze.
Orange Glaze:
2 C Confectioner's Sugar
1/3 C Fresh Orange Juice
4 tsp Orange Zest
Whisk together until smooth
Enjoy!
Peace in the Kitchen!
I love the flavor of Ginger at Christmas. It's one of the few times that I eat it. I like traditional Christmas Gingerbread during the holidays. I have a recipe for a French Alsatian Gingerbread with Orange Glaze, made in a loaf pan. I'll repost the recipe at the end of this one. I'll make German Lebkuchen this year and I usually make Pfeffernusse cookies. There's something about the combination of flavors that make up these Christmas desserts that I find appealing.
Gingerbread Cake with Maple Icing:
Here's what you'll need:
1- 10" X 2" cake pan. Brush it well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour.) I start with 1 C of each mixed well in a jar and refrigerate it. I always have it available for all of my baking needs.
Preheat the oven to 350 degrees.
3 C Flour
2 TBS Ground Ginger
2 tsp Baking Soda
1 1/4 tsp Cinnamon
3/4 tsp Ground Cloves
1/2 tsp Nutmeg
1/4 tsp Salt
1/3 C Minced Crystallized Ginger + additional for garnish.
10 TBS Butter, room temperature
1 C Brown Sugar
3 Eggs
1 C light Molasses
1 C Boiling Water
3 tsp Grated Orange Peel
Maple Icing:
3 C Cold Heavy Cream
1/2 C Maple Syrup ( I always recommend the best that you can afford, the taste is worth it.)
Cake:
In a medium mixing bowl, sift together:
Flour
Ginger
Baking Soda
Cinnamon
Cloves
Nutmeg
Salt
Whisk well.
Stir in Crystalized Ginger
In another bowl with a hand mixer:
Beat Butter until creamy smooth.
Add:
Brown Sugar and beat until combined.
Add Eggs, 1 at a time.
Beat in Molasses and then Boiling Water.
Fold in Orange Peel by hand.
Gradually add the dry ingredients and mix just until all ingredients are well incorporated.
Pour the batter into the pan.
Bake for 1 hour.
Remove pan to a rack for 10 minutes
Remove the cake from the pan.
At this stage I wrap the cake in plastic wrap and place in the freezer for 30 minutes. This keeps it moist, makes it easier to cut, put together and frost. It's a tip that I learned when I decorated cakes.
I do this with all of my cakes.
Icing:
In a large cold mixing bowl with a hand mixer:
Heavy Cream
Maple Syrup
Beat until stiff peaks form.
Cut the cake horizontally into three layers.
Transfer the first layer, cut down onto a large serving platter and ice with some of the whipped cream.
Place the second layer on top and repeat.
Place the third layer on and ice the entire cake.
Sprinkle additional crystalized ginger on the top of the cake to garnish.
Enjoy!
Peace in the Kitchen!
Alsatian Gingerbread with Orange Glaze:
Here's another one of my favorite French Recipes. This recipe comes from the Alsace Region of France.
1/2 C Honey
2 TBS Brown Sugar
1/2 C Whole Wheat Flour
1/2 C Rye Flour
1/4 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ground Ginger
1/4 tsp Ground Anise
1/4 tsp Sea Salt
1 1/4 tsp Baking Powder
1 Large Egg
4 TBS Whole Milk
2 TBS Candied Orange or Lemon Peel, diced
In a Saucepan:
Honey
Brown Sugar
Heat gently until sugar is dissolved
Sift together, In the bowl of a Stand Mixer:
Both Flours
Spices
Salt
Baking Powder
In a small bowl, Whisk together:
Egg
Milk
Turn mixer on low and slowly add milk to the flour mixture.
Scrape the sides of the bowl.
Add Honey and Brown Sugar.
Add Citrus Peel and mix on medium speed.
Butter and Flour a medium size Loaf Pan (I use my Pan Release Mix)
Pour Batter into the pan and bake at 350 degrees for 40 - 50 minutes.
Cool completely n the pan.
Release the cake onto a serving platter and drizzle with Orange Glaze.
Orange Glaze:
2 C Confectioner's Sugar
1/3 C Fresh Orange Juice
4 tsp Orange Zest
Whisk together until smooth
Enjoy!
Peace in the Kitchen!
Here's another great cookie to share during the holidays. We give cookies to friends and neighbors. These will make it in the Christmas Gift Baskets this year.
1 1/4 C Crushed Gingersnaps
1/2 C Confectioner's Sugar
1/3 C Sweetened Condensed Milk
1 1/2 tsp Dark Rum
1 1/2 tsp Vanilla
1 tsp Cinnamon
3 oz. Semi Sweet Chocolate Baking Squares.
1 C of Canned Chocolate Icing
In a Food Processor:
1 C of the Gingersnaps
Confectioner's Sugar
Sweetened Condensed Milk
Pulse until incorporated.
Transfer to a mixing bowl.
Fold in remaining Gingersnaps.
Cover and refrigerate 1 hour.
Line a sheet pan with waxed paper and set aside.
Use a 1 1/2 " cookie scoop.
Roll the balls into a log.
Place on the sheet pan.
In a sauce pan:
Heat Chocolate Squares on low until melted.
Add Icing and stir until smooth and creamy.
Use a fork and dip the logs in the chocolate.
Place them back on the sheet pan.
Allow 1 hour for the Chocolate to set.
Enjoy!
Peace in the Kitchen!
I love Gingerbread and I love Madeleines. So...... here's a great recipe combining the two loves!
They're a great cookie for any Christmas Party.
Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 12 count Madeleine Pan brushed well with Pan Release Mix. (equal parts of Crisco,Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1 recipe of glaze. (recipe to follow)
Gingerbread Madeleines:
Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 12 count Madeleine Pan brushed well with Pan Release Mix. (equal parts of Crisco,Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1 recipe of glaze. (recipe to follow)
Gingerbread Madeleines:
2 Eggs
1/3 C Sugar
1/8 tsp Salt
1/8 tsp Salt
1/2 C Flour
1/4 C Butter, melted and cooled.
1 tsp Vanilla
2 TBS Molasses
1/2 tsp Pumpkin Pie Spice
1/8 tsp Ground Ginger
In a Stand Mixer with a paddle attachment:
Eggs
Sugar
Salt
Beat for 5 minutes.
Add:
Vanilla
Molasses
Pumpkin Pie Spice
Ginger
Beat until well combined.
By hand, fold in Flour and Butter alternately in 3 additions.
Spoon about 3 TBS of batter into each well of the pan.
Bake 7 - 8 minutes. They should spring back to the touch.
Remove the pan to a rack and cool for 5 minutes.
Transfer the cookies to the rack and cool completely.
Place the rack of cookies on a Sheet Pan and drizzle them in a Zig Zag design with glaze.
Glaze.
In a small mixing bowl:
1/2 C Confectioner's Sugar
1 TBS Light Corn Syrup
2 tsp Water
1 drop of White Food coloring.
Whisk until smooth and well combined.
Enjoy!
Peace in the Kitchen!
Enjoy!
Peace in the Kitchen!
Here's an easy, great tasting Christmas cookie from Pillsbury.
Gingerbread Cookies:
Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with waxed paper to roll the dough and lined with parchment paper for baking the cookies.
1 roll (30 oz.) Pillsbury refrigerated Gingerbread Cookie Dough.
1 roll (30 oz.) Pillsbury refrigerated Sugar Cookie Dough
Granulated Sugar for sprinkling the dough.
Cut each roll of dough in half. Wrap and refrigerate the remaining dough for another use..... or, I just make more cookies to share during the holidays.
Place a 17" X 12" piece of waxed paper on a sheet pan.
Cut the Gingerbread dough in half lengthwise and place side by side on the sheet pan.
Top with another piece of waxed paper.
Roll out the dough to form a 14" X 9" rectangle.
Freeze for 5 minutes.
Repeat the same procedure with the Sugar Cookie Dough.
Freeze for 5 minutes.
Remove the top sheet of paper on the Sugar Cookie Dough, lift the dough with the waxed paper and place the rectangle of dough onto the rectangle of Gingerbread dough.
Gently pat them together.
Refrigerate for 5 minutes.
Remove the top piece of paper.
With the long side of the dough facing you, begin rolling the dough into a log. Using the waxed paper to tighten the roll as you roll it.
This is the same procedure as a cake roll.
Wrap the dough securely with paper and freeze for 45 minutes.
Unwrap the dough and cut into 4 equal rolls. Work with 1 roll at a time, keeping the remaining rolls in the freezer until ready to slice.
Cut each roll into 13 - 14 (1/2") slices.
Place cookies on a sheet pan lined with parchment paper, 2" apart.
Reshaping the rounds as needed.
Sprinkle the tops of the cookies with granulated sugar.
Bake for 10 - 12 minutes. The edges should be golden brown.
Remove the pan to a rack and cool for 5 minutes.
Transfer the cookies to the rack and cool completely.
NOTE:
Another option would be to use Pillsbury refrigerated Peppermint Cookie Dough along with the Sugar Dough.
Enjoy!
Peace in the Kitchen!
I have such a difficult time deciding what to serve at our annual Christmas Open House. I have some traditional items that are always served and then I look for new recipes. I think I'll make these this year. I love Gingerbread during the Holidays and I like the simplicity of this recipe.
Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" X 13" pan , brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Gingerbread Bars:
1/2 C Butter, melted
3/4 C Granulated Sugar
1/2 C Brown Sugar
1/2 tsp Vanilla
1/3 C Molasses
1 Egg
2 tsp Baking Soda
2 C Flour
1 TBS Cinnamon
1/2 tsp Clove
1/4 tsp Nutmeg
1/2 tsp Salt
Pumpkin Pie Spice for garnish
Icing:
8 oz. Cream Cheese
1/4 C Butter, softened to room temperature.
3 C Confectioner's Sugar
1 tsp Vanilla
In a large bowl, with a wooden spoon:
Butter
Granulated Sugar
Brown Sugar
Vanilla
Molasses
Beat well.
Add:
Egg
Continue mixing by hand with a spoon until incorporated.
Add:
Baking Soda
Flour
Cinnamon
Ginger
Clove
Nutmeg
Salt
Mix just until combined.
Press into the pan.
Bake for 12 - 15 minutes.
Remove to a rack to cool completely.
Icing:
In a large mixing bowl with a hand mixer:
Cream Cheese
Butter
Beat until creamy smooth.
Add:
Confectioner's Sugar
Vanilla
Continue beating until well mixed.
Ice the Gingerbread and cut into squares. ( see NOTE below)
Sprinkle each square with a dusting of Pumpkin Pie Spice.
Transfer to a serving platter.
NOTE:
If you want to get creative, cut the cake into holiday shapes with cookie cutters. You'll just have to eat the crumbs that will be left over after cutting. Hey, Martha Stewart would do this and so will I. I would place the icing in a piping bag to decorate the final cutouts and dust them.
Enjoy!
Peace in the Kitchen!
Merry Christmas!
Nothing says Christmas in the kitchen like the aroma of Gingerbread!
Here's the perfect recipe to accomplish that. This recipe originated in England. I adapted it for the American baker.
Here's what you'll need:
Preheat the oven to 350 degrees
1 - 6 C Muffin Tin with paper liners, lightly brushed with Pan Release Mix (equal parts of Crisco, Vegetable Oil, Flour), meted well and refrigerated in a jar. I start with 1 C of each and always have it available for all of my baking needs.
 |
| These are my favorite Kitchen Supply Paper Muffin Molds. You can get them from any Speciality Culinary Store. |
Gingerbread Muffins
9 TBS Butter, room temperature
1/2 C packed Dark Brown Sugar
1 TBS Vanilla
2 Eggs
1 TBS Pumpkin Pie Spice Mix + additional for sprinkling.
1 TBS Cinnamon
1 tsp Ground Ginger
A Pinch of Salt
1/4 C Whole Milk
1 C Self Rising Flour
Confectioner's Sugar for dusting when serving.
In a Stand Mixer with a paddle attachment:
Butter
Sugar
Salt
Beat until combined, about 3 minutes, don't over beat.
Add:
Eggs
Pumpkin Pie Spice Mix
Cinnamon
Ginger
Beat for 1 minute.
Add:
Milk
Flour
Beat just until incorporated.
Scoop into cups about 2/3 full.
Sprinkle with additional Pumpkin Pie Spice Mix.
Bake for 15 minutes, a toothpick in the center should come out clean.
Remove pan to a rack and cool completely.
Dust with Confectioner's Sugar just before serving.
Homemade Pumpkin Pie Spice:
1/4 C Cinnamon
2 TBS Ground Ginger
1 TBS Ground Nutmeg
1 TBS Ground Clove
Mix all together and store in a jar.
Enjoy!
Peace in the Kitchen!
This recipes was created for the Martha Stewart Gingerbread cookie mold pan. It has 12 wells with various holiday designs, Stocking, Snowflake, Stocking, Ornament, Gingerbread Man, Candy Cane, Star, Mitten, Christmas Tree, Santa, Wreath, Holly Leaf.
The dough is pressed into the molds and baked.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Cookie Mold Pan, brush each well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
5 1/2 C Flour + additional for dusting.
1 tsp Baking Soda
1 1/2 tsp Salt
4 tsp Ground Ginger
4 tsp Cinnamon
1 1/2 tsp Ground Cloves
1 tsp Nutmeg
16 TBS (2 sticks) unsalted Butter, room temperature
1 C Granulated Sugar
2 Large Eggs
1 C Honey
1/2 C Molasses
2 1/2 C Royal Icing (recipes to follow)
In a medium bowl:
Flour
Baking Soda
Salt
Ginger
Cinnamon
Clove
Nutmeg
Whisk well.
In a large mixing bowl with an electric hand mixer on medium speed:
Butter
Sugar
Beat until well combined.
Add:
Eggs, one at a time, beating after each addition.
Add:
Honey
Molasses
Beat just until combined.
Divide the dough into three portions and wrap them in plastic wrap.
Refrigerate for 1 hour.
Use a 1 1/2" cookie scoop and press into the cookie pan molds.
Bake for 9 minutes. (depending on your oven, you may have to rotate the pan half way through the baking time)
Remove from the oven and cool on a rack for 10 minutes.
Un mold the cookies.
Transfer to the rack to cool completely.
Decorate the cookies with Royal Icing.
Store the cookies in an airtight container between layers of parchment paper.
NOTE:
Use Icing immediately or store in an airtight container for up to 2 days. Cover the top of the icing with a piece of plastic wrap to prevent drying.
Stir well with a rubber spatula just before using.
There are so many recipes for Royal Icing. It's the best icing to decorate detailed designs on a cookie. I use it for decorated Christmas Sugar Cookies and Gingerbread Cookies.
This recipe makes 2 1/2 C.
It can be separated into different bowls and tinted with food coloring to make creative designs. Since I'm The Hippy in the Kitchen and an Artist, I love to create cookie designs with my 60's looking Doodles. I have several Doodle Books that I am continuously updating with new designs.
This recipe is the consistency to be used for outlining and for detailed designs. To flood the cookie, thin the recipe with just a bit of warm water, a little at a time, until the desired consistency is reached. I also prefer this recipe because it doesn't use raw eggs.
Here's my favorite recipe for Royal Icing:
This is the recipe for decorating the cookies. (flooding recipe to follow)
1 pound of Confectioner's Sugar
5 TBS Meringue Powder
1/4 tsp Cream of Tartar
1/2 tsp Vanilla
1/2 C Warm Water
Powdered Food Coloring
In a Stand Mixer with a Paddle attachment:
Stir together by hand:
Sugar
Meringue Powder
Cream of Tartar
Add:
Gradually add Water until desired consistency.
Vanilla
Beat on Low just until combined well.
Beat on High for 7 - 10 minutes.
Separate the icing into bowls and tint with food coloring.
If you're not using it immediately, gently lay a piece of damp paper towel onto the surface of the icing in each bowl.
Royal Icing for Flooding:
2 lbs. Confectioner's Sugar
3/4 C Water
4 tsp Meringue Powder
Whisk well, by hand until completely incorporated.
Use disposable piping bags to flood the cookies.
Outline the entire cookie with icing, fill in the center. Use a toothpick
and swirl the icing all over the cookie. Allow to sit and harden.
I took a French Macarons Class at Sur la Table in Dallas and they recommended:
Lorann's Gourmet Professional Quality Food Coloring. It's the only food coloring I use.
Enjoy!
Decorating your Holiday Cookies!
I can't decide which of these recipes for Gingerbread Latte that I like best. I think you just have to try them and deice for yourself. I like #3 because it's easy to prepare. The syrup is also good. I'm not crazy about having to buy fresh Ginger for #2, but it does add a stronger flavor of Ginger. I don't usually use fresh Ginger in a recipe.
The Pumpkin Spice and the Cappuccino are both favorites of ours.
You choose, you decide, you enjoy!
Homemade Gingerbread Latte #1.
Ingredients
1/3 C Water
1/3 C Sugar
A 2" piece of fresh Ginger, peeled and thinly sliced
1/4 tsp ground Cinnamon
1/4 tsp Vanilla
1/2 C Hot Espresso coffee (if you don't have an Espresso Machine, you can use Instant Medaglia d'Oro Espresso Coffee) It's delicious.
1 C Hot Milk
Whipped Cream
The Pumpkin Spice and the Cappuccino are both favorites of ours.
You choose, you decide, you enjoy!
Homemade Gingerbread Latte #1.
Ingredients
1/3 C Water
1/3 C Sugar
A 2" piece of fresh Ginger, peeled and thinly sliced
1/4 tsp ground Cinnamon
1/4 tsp Vanilla
1/2 C Hot Espresso coffee (if you don't have an Espresso Machine, you can use Instant Medaglia d'Oro Espresso Coffee) It's delicious.
1 C Hot Milk
Whipped Cream
Preparation:
In a small saucepan: Water, Sugar, Ginger, Vanilla.
In a small saucepan: Water, Sugar, Ginger, Vanilla.
Bring to a boil, stirring until the Sugar dissolves.
Reduce heat and simmer 15 - 20 minutes.
Pour the Espresso into a Mug and add 1/4 C of the Gingerbread Syrup. Top off with heated Milk.
Garnish with Whipped Cream and sprinkle with Nutmeg.
Enjoy!
Peace in the Kitchen!
Homemade Gingerbread Latte #2.
Gingerbread Latte #3
1/2 C Half and Half
1/2 C Water
1 TBS Instant Coffee ( I use Starbuck's Via)
1/2 tsp Ginger
1/2 tsp Cinnamon
1/8 tsp Nutmeg
In a saucepan on medium high heat.
Whisk all ingredients.
Heat and serve.
Enjoy!
Peace in the Kitchen!
Homemade Gingerbread Latte #2.
Gingerbread Syrup:
1 1/2 C Water
1 1/4 C granulated Sugar
1 TBS ground Ginger
1 1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp ground Cloves
1/4 tsp Sea Salt
2 tsp Vanilla
In a saucepan on medium heat:
Water
Sugar
Ginger
Cinnamon
Nutmeg
Clove
Salt
Stir to combine and bring to a boil without stirring.
Reduce heat and simmer until it begins to thicken, about 10 - 15 minutes.
Swirl the pan without stirring the mixture.
Remove from heat and add Vanilla.
Cool completely.
Transfer to a jar and refrigerate.
To make a Gingerbread Latte:
Add a desired amount of Gingerbread Syrup to a cup of hot Coffee.
Gingerbread Steamers are made with Steamed Milk and added Gingerbread Syrup to taste.
Gingerbread Steamers are made with Steamed Milk and added Gingerbread Syrup to taste.
Enjoy!
Peace in the Kitchen!
Gingerbread Latte #3
1/2 C Half and Half
1/2 C Water
1 TBS Instant Coffee ( I use Starbuck's Via)
1/2 tsp Ginger
1/2 tsp Cinnamon
1/8 tsp Nutmeg
In a saucepan on medium high heat.
Whisk all ingredients.
Heat and serve.
Enjoy!
Peace in the Kitchen!
Cappuccino Drink:
2 C non dairy coffee creamer
1 C instant dry milk
1 1/2 TBS Chocolate Nesquik
2/3 C instant coffee ( I use Medaglia D'Oro instant espresso) ( Folger's or Nescafe)
3/4 C sugar
3/4 C Confectioner's sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
a dash of vanilla
Mix all but the vanilla
Store in a sealed container
Use 3 rounded TBS of the mix per cup of hot water
Add a dash of Vanilla to each cup of Cappuccino.
Enjoy!
Peace in the Kitchen!
Homemade Pumpkin Spice Latte:
1 C Whole Milk
2 TBS Pumpkin Puree
1 TBS Granulated Sugar
1/4 tsp Pumpkin Pie Spice + additional for garnish.
1/4 tsp Vanilla
1/4 C Hot Espresso Coffee ( I use instant Medaglia d'Oro Espresso Coffee if I'm too lazy to use the Espresso Machine)
In a glass bowl or measuring cup:
Milk
Pumpkin
Sugar
Pumpkin Pie Spice
Vanilla
Whisk well.
Heat in a microwave safe bowl covered with plastic wrap and vent with a small hole.
Heat 1 - 2 minutes.
Whisk vigorously until the milk is foamy, 30 seconds.
Add Espresso Coffee to a Coffee Mug, add foamed milk, top with whipped cream and a sprinkle of Pumpkin Pie Spice.
Enjoy!
Peace in the Kitchen!
2 TBS Pumpkin Puree
1 TBS Granulated Sugar
1/4 tsp Pumpkin Pie Spice + additional for garnish.
1/4 tsp Vanilla
1/4 C Hot Espresso Coffee ( I use instant Medaglia d'Oro Espresso Coffee if I'm too lazy to use the Espresso Machine)
In a glass bowl or measuring cup:
Milk
Pumpkin
Sugar
Pumpkin Pie Spice
Vanilla
Whisk well.
Heat in a microwave safe bowl covered with plastic wrap and vent with a small hole.
Heat 1 - 2 minutes.
Whisk vigorously until the milk is foamy, 30 seconds.
Add Espresso Coffee to a Coffee Mug, add foamed milk, top with whipped cream and a sprinkle of Pumpkin Pie Spice.
Enjoy!
Peace in the Kitchen!
Monday, January 19, 2015
Texas Date and Pecan Cake
I happen to love Cakes made with dates and fruit and nuts and coconut and spices and a lot of other stuff, so here's another favorite of my that falls into that category. You know I just said that because all of those ingredients are in this cake. Oh well, I hope you like it as much as I do. I make this during the period between Thanks giving and Christmas. Well, actually, I make it for Thanksgiving and for Christmas. I have other recipes on the blog for Texas Cakes.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" square baking dish. I just bought a very cool stone one from Pampered Chef.
Brush the pan with Pan Release Mix, (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
You can also line the pan with Parchment Paper cut into two pieces that hang over the edge 2". Spray the paper with a non stick cooking spray. I prefer the Pan Release Mix.
4 C Chopped Dates
2 C Chopped Pecans
1 C Shredded Coconut
1/2 C Flour
2 TBS Orange Zest
1 tsp Salt
1 tsp Cinnamon
1/2 tsp Ground Ginger
1 - (14 oz.) can of Sweetened Condensed Milk
In a large mixing bowl:
Dates
Pecans
Coconut
Flour
Zest
Salt
Ginger
Stir well to combine.
Add Sweetened Condensed Milk and mix just until combined.
Spread evenly in to the pan.
Bake for 30 - 35 minutes, only just until the top is light golden brown.
Remove it to a rack and allow to cool completely before slicing.
NOTE:
Overtaking will cause the cake to be tough when cooled.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" square baking dish. I just bought a very cool stone one from Pampered Chef.
Brush the pan with Pan Release Mix, (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
You can also line the pan with Parchment Paper cut into two pieces that hang over the edge 2". Spray the paper with a non stick cooking spray. I prefer the Pan Release Mix.
4 C Chopped Dates
2 C Chopped Pecans
1 C Shredded Coconut
1/2 C Flour
2 TBS Orange Zest
1 tsp Salt
1 tsp Cinnamon
1/2 tsp Ground Ginger
1 - (14 oz.) can of Sweetened Condensed Milk
In a large mixing bowl:
Dates
Pecans
Coconut
Flour
Zest
Salt
Ginger
Stir well to combine.
Add Sweetened Condensed Milk and mix just until combined.
Spread evenly in to the pan.
Bake for 30 - 35 minutes, only just until the top is light golden brown.
Remove it to a rack and allow to cool completely before slicing.
NOTE:
Overtaking will cause the cake to be tough when cooled.
Enjoy!
Peace in the Kitchen!
Pillsbury Crostini Appetizers , 2 versions plus 2 other similar appetizers
Here are 2 great recipes from Pillsbury. I recently made a Savory Palmier recipe and it was delicious. I found these two that I adapted to use with the same dough as the Savory Palmier. These are very similar.
I'm impressed with Pillsbury's Crescent Recipe Creations Refrigerated Seamless Dough.
I don't have a name for these new ones, so I'll just refer to them as #1 and #2.
The first one has an Artichoke base and the second one has a Fig base. They can easily be served together at the same party.
I would also serve the recipes I posted for Ina Garten's Savory Palmiers and an Herbed Palmier. I'll re post those recipes at the end.
Pillsbury Crostini Appetizers:
Here's what you'll need for both recipes.
Preheat the oven to 375 degrees.
Sheet Pans lined with Parchment Paper.
Crostini #1:
3 oz. Cream Cheese, room temperature. (sometimes you can find a 3 oz container of Philadelphia Cream Cheese , otherwise use 1/3 C)
1 tsp Spicy Brown Mustard
1/8 tsp Black Pepper
1/4 C chopped Red Bell Pepper
1/4 C shredded Sharp Cheddar Cheese
1 TBS finely diced Onion
1 - 6 oz. jar of Artichoke Hearts, drained and diced.
1 8 oz. roll of Pillsbury Crescent Recipe Creations refrigerated seamless dough sheets.
2 TBS Bread Crumbs
2 tsp Olive Oil
16 slices of Black Olive
In a small mixing bowl with an electric hand mixer.
Cream Cheese
Mustard
Pepper
Mix well.
Fold in, by hand:
Bell Pepper
Cheddar Cheese
Onion
Artichokes
Stir to combine well.
Open the dough but do not unroll it.
Using a serrated knife, slice the dough into 16 slices.
Place the cut side down on the Sheet Pans, 2" apart.
Flatten slightly with the palm of your hand.
Using your fingers, make a slight indentation on the top of each one.
Spoon 1 heaping TBS into each slice.
In another small bowl:
Bread Crumbs
Oil
Stir to mix well.
Sprinkle evenly over the filling.
Top each slice with a Black Olive slice.
Bake for 11-15 minutes. The tops should be golden brown.
Serve immediately.
Crostini # 2:
The process for slicing, flattening and creating an indentation in each slice is the same as Crostini # 1.
In a small mixing bowl, with a blending fork:
3 oz. Softened Cream Cheese
2/3 C Crumbled Blue Cheese
Mix well and set aside.
In a saucepan on low heat:
1/4 C Orange Marmalade
2 TBS Balsamic Vinegar
Whisk well.
Add:
1 C (about 16 Dried Figs) chopped well.
Cook for 5 - 7 minutes, stirring often.
Remove from heat.
You'll need about 1 C of finely chopped Pecans.
Proceed with the directions in the first recipe for preparing the dough.
Top each slice in the following order:
1 tsp of the Cheese mixture
1 TBS of the Fig mixture
1 1/2 tsp chopped Pecans
Place them 2" apart on Sheet Pans.
Bake for 11-15 minutes.
Serve immediately.
Enjoy!
peace in the Kitchen!
I was asked to bring a Finger Food to the Artist's Reception at a Gallery, where I have a wallhanging on exhibit. I found this great savory recipe. I've adapted the recipe , without changing the integrity of the original.
We also served this at our Christmas Open House.
Savory Palmiers
Here's what you'll need:
Preheat the oven to 400 degrees.
Sheet Pans lined with Parchment Paper.
1 package of Frozen Pepperidge Farm Puff Pastry, divided and thawed.
1/4 C Pesto
1/2 C Crumbled Goat Cheese
1/4 C Finely Chopped Sun dried Tomatoes in Oil, drained.
1/4 C Toasted Pine Nuts
Fine Sea Salt
Unfold one sheet of pastry on a lightly floured surface. Keep the second sheet refrigerated.
Roll it gently into a 9 1/2" X 11 1/2" rectangle.
Spread the sheet evenly with half of the Pesto.
Sprinkle with half of the Cheese.
Sprinkle with half of the Tomatoes.
Sprinkle with half of the Pine Nuts.
Sprinkle with Salt.
If you're unfamiliar with the folding process of a traditional French Palmier, research the method.
Here's a description of how to prepare the Palmiers.
Working with the long side of the sheet of pastry facing you, fold the front and back of the sheet half way to the center (1/4 of the sheet).
Continue and fold each side to meet the center of the sheet.
Fold again, in half.
Cover with Plastic Wrap and refrigerate. Keep the dough refrigerated until ready to use. It makes slicing easier.
Repeat the process with the second sheet of Pastry using the remaining ingredients.
Use a sharp knife and cut the cold rolls into 1/4" slices.
Place them 2" apart on the sheet pans.
Bake for 14 minutes.
Remove the pan to a cooling rack for 5 minutes.
Transfer the Palmiers to the rack to cool completely.
Enjoy!
Peace in the Kitchen!
This is a twist on the famous French pastry. These Palmiers are savory, herbed and served as an appetizer or a side dish, to accompany an entree in place of bread.
Savory Herbed Palmiers:
1/3 C Packed Fresh Basil Leaves
3 Garlic Cloves, minced
1/4 C Olive Oil
1 sheet of Pepperidge Farm Puff Pastry (from a 2 sheet package) Photograph to follow.
1 Egg, beaten
Grated Parmesan Cheese
Black Pepper
Preheat the oven to 400 degrees
In a Food Processor:
Basil
Garlic
Olive Oil
Pulse to form a Pesto
On a lightly floured surface, roll out the pastry to a 15" X 12" rectangle.
Brush the surface with the Pesto.
Begin rolling the long ends of the pastry, rolling each side into the middle until they meet.
Brush the dough with a bit of egg where the rolls meet to secure the pastry.
Cut the pastry into 1/4" slices and place them on a parchment paper lined sheet pan.
Sprinkle with Parmesan Cheese.
Sprinkle to taste with black pepper.
Bake for 12 - 15 minutes. They will begin to puff and become golden brown.
Remove from the oven and immediately transfer the Palmiers to a serving platter. Serve hot, warm or at room temperature.
Enjoy!
Peace in the Kitchen!
I'm impressed with Pillsbury's Crescent Recipe Creations Refrigerated Seamless Dough.
I don't have a name for these new ones, so I'll just refer to them as #1 and #2.
The first one has an Artichoke base and the second one has a Fig base. They can easily be served together at the same party.
I would also serve the recipes I posted for Ina Garten's Savory Palmiers and an Herbed Palmier. I'll re post those recipes at the end.
Pillsbury Crostini Appetizers:
Here's what you'll need for both recipes.
Preheat the oven to 375 degrees.
Sheet Pans lined with Parchment Paper.
Crostini #1:
3 oz. Cream Cheese, room temperature. (sometimes you can find a 3 oz container of Philadelphia Cream Cheese , otherwise use 1/3 C)
1 tsp Spicy Brown Mustard
1/8 tsp Black Pepper
1/4 C chopped Red Bell Pepper
1/4 C shredded Sharp Cheddar Cheese
1 TBS finely diced Onion
1 - 6 oz. jar of Artichoke Hearts, drained and diced.
1 8 oz. roll of Pillsbury Crescent Recipe Creations refrigerated seamless dough sheets.
2 TBS Bread Crumbs
2 tsp Olive Oil
16 slices of Black Olive
In a small mixing bowl with an electric hand mixer.
Cream Cheese
Mustard
Pepper
Mix well.
Fold in, by hand:
Bell Pepper
Cheddar Cheese
Onion
Artichokes
Stir to combine well.
Open the dough but do not unroll it.
Using a serrated knife, slice the dough into 16 slices.
Place the cut side down on the Sheet Pans, 2" apart.
Flatten slightly with the palm of your hand.
Using your fingers, make a slight indentation on the top of each one.
Spoon 1 heaping TBS into each slice.
In another small bowl:
Bread Crumbs
Oil
Stir to mix well.
Sprinkle evenly over the filling.
Top each slice with a Black Olive slice.
Bake for 11-15 minutes. The tops should be golden brown.
Serve immediately.
Crostini # 2:
The process for slicing, flattening and creating an indentation in each slice is the same as Crostini # 1.
In a small mixing bowl, with a blending fork:
3 oz. Softened Cream Cheese
2/3 C Crumbled Blue Cheese
Mix well and set aside.
In a saucepan on low heat:
1/4 C Orange Marmalade
2 TBS Balsamic Vinegar
Whisk well.
Add:
1 C (about 16 Dried Figs) chopped well.
Cook for 5 - 7 minutes, stirring often.
Remove from heat.
You'll need about 1 C of finely chopped Pecans.
Proceed with the directions in the first recipe for preparing the dough.
Top each slice in the following order:
1 tsp of the Cheese mixture
1 TBS of the Fig mixture
1 1/2 tsp chopped Pecans
Place them 2" apart on Sheet Pans.
Bake for 11-15 minutes.
Serve immediately.
Enjoy!
peace in the Kitchen!
I was asked to bring a Finger Food to the Artist's Reception at a Gallery, where I have a wallhanging on exhibit. I found this great savory recipe. I've adapted the recipe , without changing the integrity of the original.
We also served this at our Christmas Open House.
Savory Palmiers
Here's what you'll need:
Preheat the oven to 400 degrees.
Sheet Pans lined with Parchment Paper.
1 package of Frozen Pepperidge Farm Puff Pastry, divided and thawed.
1/4 C Pesto
1/2 C Crumbled Goat Cheese
1/4 C Finely Chopped Sun dried Tomatoes in Oil, drained.
1/4 C Toasted Pine Nuts
Fine Sea Salt
Unfold one sheet of pastry on a lightly floured surface. Keep the second sheet refrigerated.
Roll it gently into a 9 1/2" X 11 1/2" rectangle.
Spread the sheet evenly with half of the Pesto.
Sprinkle with half of the Cheese.
Sprinkle with half of the Tomatoes.
Sprinkle with half of the Pine Nuts.
Sprinkle with Salt.
If you're unfamiliar with the folding process of a traditional French Palmier, research the method.
Here's a description of how to prepare the Palmiers.
Working with the long side of the sheet of pastry facing you, fold the front and back of the sheet half way to the center (1/4 of the sheet).
Continue and fold each side to meet the center of the sheet.
Fold again, in half.
Cover with Plastic Wrap and refrigerate. Keep the dough refrigerated until ready to use. It makes slicing easier.
Repeat the process with the second sheet of Pastry using the remaining ingredients.
Use a sharp knife and cut the cold rolls into 1/4" slices.
Place them 2" apart on the sheet pans.
Bake for 14 minutes.
Remove the pan to a cooling rack for 5 minutes.
Transfer the Palmiers to the rack to cool completely.
Enjoy!
Peace in the Kitchen!
Savory Herbed Palmiers:
1/3 C Packed Fresh Basil Leaves
3 Garlic Cloves, minced
1/4 C Olive Oil
1 sheet of Pepperidge Farm Puff Pastry (from a 2 sheet package) Photograph to follow.
1 Egg, beaten
Grated Parmesan Cheese
Black Pepper
Preheat the oven to 400 degrees
In a Food Processor:
Basil
Garlic
Olive Oil
Pulse to form a Pesto
On a lightly floured surface, roll out the pastry to a 15" X 12" rectangle.
Brush the surface with the Pesto.
Begin rolling the long ends of the pastry, rolling each side into the middle until they meet.
Brush the dough with a bit of egg where the rolls meet to secure the pastry.
Cut the pastry into 1/4" slices and place them on a parchment paper lined sheet pan.
Sprinkle with Parmesan Cheese.
Sprinkle to taste with black pepper.
Bake for 12 - 15 minutes. They will begin to puff and become golden brown.
Remove from the oven and immediately transfer the Palmiers to a serving platter. Serve hot, warm or at room temperature.
Enjoy!
Peace in the Kitchen!
Praline Bundt Cake with Praline Icing and Sugared Pecans
I did an entire post dedicated to Bundt Cakes and then I found this one.
Praline Bundt Cake
Here's what you'll need:
Preheat the oven to 350 degrees. It will be lowered to 325 degrees later in the recipe.
1 - 12 C Bundt Pan, your choice of design. Brush it well with Pan Release Mix. I talk about this mix in every baking recipe that I post. It's a fool proof method of releasing any cake from any Bundt Pan that has a very detailed and intricate design. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1 C Chopped Pecans, toasted at 350 degrees on a sheet pan for 5 - 7 minutes.
Cool completely and set aside.
Reduce the oven temperature to 325 degrees to bake the cake.
1 C Butter, softened
8 oz. Cream Cheese, softened
1 - 16oz. bag of Brown Sugar
4 Large Eggs
2 1/2 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
8 oz. Sour Cream
2 tsp Vanilla
1 Icing recipe (to follow)
1 Sugared Pecan recipe (to follow)
In a Stand Mixer with a Paddle Attachment:
Butter
Cream Cheese
Beat well.
Add:
Brown Sugar
Combine well.
Add:
Eggs, 1 at a time, beating after each one.
In a mixing bowl, sift together:
Flour
Baking Powder
Baking Soda
Salt
Whisk well.
Add this to the Mixer, alternating with Sour Cream.
Beat at low speed.
Fold in, by hand:
Chopped Pecans
Vanilla
Mix well.
Spoon into the prepared pan.
Bake at 350 degrees for 1 hour and 15 minutes.
Remove to a rack and allow to cool for 15 minutes.
Increase the oven temperature to 350 degrees again.
Invert the cake onto a Parchment Paper lined Sheet Pan and cool completely.
Transfer to a large serving platter.
Make the Icing and the Sugared Pecans for the next step.
Icing:
1 C Brown Sugar
1/2 C Butter
1/4 C Whole Milk
1 C Confectioner's Sugar, sifted.
1 tsp Vanilla
In a saucepan on medium heat:
Sugar
Butter
Milk
Whisk constantly and boil for 1 minute.
Remove from heat.
Whisk in Confectioner's Sugar and Vanilla.
Continue whisking for 3 - 5 minutes.
It will thicken as it cools.
Ice the cake immediately.
Sugared Pecans:
1 Large Egg White, whisked well in a large mixing bowl.
4 C Pecan Halves
1/3 C Granulated Sugar
1/3 C Brown Sugar
Add Pecans to the Egg Whites and stir until coated well.
In a small bowl:
Whisk the two sugars together.
Sprinkle the Pecans with the Sugar mixture and stir until well coated.
Spread them evenly onto a Parchment Paper Lined Sheet Pan .
Bake at 350 degrees for 18 - 20 minutes.
Remove and cool completely.
Sprinkle the Pecans on the cake and around the base.
Enjoy!
Peace in the Kitchen!
Praline Bundt Cake
Here's what you'll need:
Preheat the oven to 350 degrees. It will be lowered to 325 degrees later in the recipe.
1 - 12 C Bundt Pan, your choice of design. Brush it well with Pan Release Mix. I talk about this mix in every baking recipe that I post. It's a fool proof method of releasing any cake from any Bundt Pan that has a very detailed and intricate design. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1 C Chopped Pecans, toasted at 350 degrees on a sheet pan for 5 - 7 minutes.
Cool completely and set aside.
Reduce the oven temperature to 325 degrees to bake the cake.
1 C Butter, softened
8 oz. Cream Cheese, softened
1 - 16oz. bag of Brown Sugar
4 Large Eggs
2 1/2 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
8 oz. Sour Cream
2 tsp Vanilla
1 Icing recipe (to follow)
1 Sugared Pecan recipe (to follow)
In a Stand Mixer with a Paddle Attachment:
Butter
Cream Cheese
Beat well.
Add:
Brown Sugar
Combine well.
Add:
Eggs, 1 at a time, beating after each one.
In a mixing bowl, sift together:
Flour
Baking Powder
Baking Soda
Salt
Whisk well.
Add this to the Mixer, alternating with Sour Cream.
Beat at low speed.
Fold in, by hand:
Chopped Pecans
Vanilla
Mix well.
Spoon into the prepared pan.
Bake at 350 degrees for 1 hour and 15 minutes.
Remove to a rack and allow to cool for 15 minutes.
Increase the oven temperature to 350 degrees again.
Invert the cake onto a Parchment Paper lined Sheet Pan and cool completely.
Transfer to a large serving platter.
Make the Icing and the Sugared Pecans for the next step.
Icing:
1 C Brown Sugar
1/2 C Butter
1/4 C Whole Milk
1 C Confectioner's Sugar, sifted.
1 tsp Vanilla
In a saucepan on medium heat:
Sugar
Butter
Milk
Whisk constantly and boil for 1 minute.
Remove from heat.
Whisk in Confectioner's Sugar and Vanilla.
Continue whisking for 3 - 5 minutes.
It will thicken as it cools.
Ice the cake immediately.
Sugared Pecans:
1 Large Egg White, whisked well in a large mixing bowl.
4 C Pecan Halves
1/3 C Granulated Sugar
1/3 C Brown Sugar
Add Pecans to the Egg Whites and stir until coated well.
In a small bowl:
Whisk the two sugars together.
Sprinkle the Pecans with the Sugar mixture and stir until well coated.
Spread them evenly onto a Parchment Paper Lined Sheet Pan .
Bake at 350 degrees for 18 - 20 minutes.
Remove and cool completely.
Sprinkle the Pecans on the cake and around the base.
Enjoy!
Peace in the Kitchen!
Drumstick Layered Dessert from Melissa's Southern Kitchen
Oh my ! I was totally taken in by this recipe. You had me at the story about the childhood favorite, Vanilla Drumstick Ice Cream Cone.
When I was a child, the ice cream man would drive up and down our street all summer long ringing that ever so famous bell, and we would immediately get money from our mother and wait, and wait, and wait for him to stop in front of our house. He was usually several blocks away. The selection was incredible, but the only ice cream I ever got was the Vanilla Drumstick.
I am definitely adding this recipe to my Best of the Best recipes.
http://www.melissassouthernstylekitchen.com/…/drumstick-lay…
Enjoy!
Peace in the Kitchen!
When I was a child, the ice cream man would drive up and down our street all summer long ringing that ever so famous bell, and we would immediately get money from our mother and wait, and wait, and wait for him to stop in front of our house. He was usually several blocks away. The selection was incredible, but the only ice cream I ever got was the Vanilla Drumstick.
I am definitely adding this recipe to my Best of the Best recipes.
http://www.melissassouthernstylekitchen.com/…/drumstick-lay…
Enjoy!
Peace in the Kitchen!
Subscribe to:
Posts (Atom)